Three Bowls of “Just Right” Porridge

“The snow started and didn’t stop. Icy winds banged against the window as if they wanted to come inside and warm themselves by the fire. The gale howled, the drifts mounted around the house. Three weather advisories warned us not to leave unless absolutely necessary. Inside, the house was cozy,” writes Ruth Reichl in her new book My Kitchen Year: 136 Recipes That Saved My Life.

Reichl finds comfort and sustenance in her kitchen, where her everyday cooking and baking is inspired and directed by the natural rhythms of the seasons, the day-to-day elements that we awaken to each morning – sun, rain, sleet, hail, wind and snow – and that the earth needs to rejuvenate, grow and flourish.

Below please find three recipes for oatmeal that offer a cozy comfort and help to sustain one through early morning storms.

Ms. Reichl writes: “So cold. Heavy snow-swollen sky. Butter-toasted oatmeal, rivers of thick cream, brown sugar. Fresh orange juice; such fragrant hope.”

homemade oatmeal recipe

ATG’s “Just Right” Creamy Hot Porridge 

Ingredients:
1 cup McCann’s Quick Cooking Irish Oatmeal
1 tbsp. butter
2 cups cold water
1 cup milk
3/4 tsp. Kosher salt
2 tbsp. brown sugar
2 heaping tsp. good quality honey
Sprinkles of Cinnamon

Instructions:
Melt butter over medium heat in saucepan. Stir in the cup of oatmeal and swirl around quickly and just enough to coat the grains of oats being careful not to burn. Pour the water and milk in and slowly bring to a boil staying with the oats and stirring almost constantly. Add the salt while stirring. Once it comes to a boil lower heat to low and keep stirring thoroughly to keep from any burning. Stir in the brown sugar and continue to stir until the oatmeal thickens to the point where there is still a bit of liquid left and remove from stove. Stir in the honey and more milk if desired (we like our oatmeal to be just right – not too thick, not too thin), pour in bowls and sprinkle each with cinnamon. Enjoy!

oatmeal porridge recipe

Sunday Morning Oatmeal (taken from Barefoot Contessa At Home by Ina Garten, 2006)

Ingredients:
1 & 1/2 cups whole milk, plus extra for serving
1 & 1/2 cups quick-cooking (not instant) oatmeal
1/2 tsp. Kosher salt
1 banana, sliced
1/2 cup dried cherries
1/2 cup golden raisins
Pure Maple Syrup or brown sugar, for serving

Instructions:
Heat the milk plus 2 cups water in a medium saucepan until it starts to simmer. Add the oatmeal and salt, bring to a boil, then lower the heat and simmer for 4-5 minutes, stirring occasionally, until thickened. Off the heat, stir in the banana, cherries, and raisins. Place the lid on the pot and allow to sit for 2 minutes. Serve hot with maple syrup or brown sugar and extra milk.

Butter-Toasted Apricot Oatmeal (taken from My Kitchen Year by Ruth Reichl, 2015)

Ingredients:
1 cup steel-cut oatmeal
1/2 cup dried apricots
Butter
1 tsp. salt
Brown sugar
Cream

Instructions:
Begin by melting a dollop of unsalted butter in a small pan until it becomes fragrant and slightly golden. Toss in the oats and worry them about until they’re glistening, have turned slightly brown, and are very fragrant; it should take about 5 minutes.

Add 4 cups of water and the salt; turn up the heat and bring to a furious boil. Turn the heat down very low, cover the pot, and cook until most of the water has evaporated; this process should take about half an hour. At the last minute, stir in a handful of chopped dried apricots, heap the oatmeal into warmed bowls, and top with a few crumbles of brown sugar and a generous drizzle of cream.

how to cook oatmeal

See also our recipes for spirit warming drinks.

A Hot Bone Broth Tonic for Morning, Noon and Night

“Good broth will resurrect the dead.” –South American Proverb

“Stock is everything in cooking. Without it, nothing can be done.” –Escoffier

In an ever-changing culinary landscape, I have come to depend on my daughter-in-law to keep me abreast of the latest food trends, which seem to be driven largely by her millennial generation. Gluten-free, dairy-free, grain-free, paleo, organic kale, “The Organic Kitchen” and “Wellness Mama” blogs, microbrews, sustainable wine, house-made sodas, artisanal coffees and bacon-flavored chocolates, cara oranges, coconut oil, almond milk, ghee and sriracha are just a few of the things I have learned more about when visiting her kitchen over the past couple years.

Most recently, she served up a hot bowl of egg drop soup made with what she referred to as “bone broth”, a new trend that has been simmering for the past few years and has bubbled over onto the stove tops across the culinary landscape. Marco Canora, the chef behind “Hearth” restaurant in New York City, is credited with getting the “bowl rolling”, opening a broth window in the city called “Brodo” where they serve three different “chef-crafted broths” in a cup to go.

Bone broth recipe

“We feature three core broths – Grass Fed Beef with Ginger, Organic Chicken, and Marco’s signature broth, Hearth,” it says on the website. “In addition we have specialty broths such as seaweed vegetable and a line-up of add-ins so you can customize flavor while adding nutrition.”

“Broth” in English, “brodo” in Italian and “bouillon” in French, “bone broth”,  like so many other old food items, has been resurrected from the ancient past when pots of broth were always kept simmering on the back burner for road weary travelers. With its earthy, tribal and paleo-sounding name that would make our great grandmothers chuckle, bone broth has been referred to as the “magic elixir du jour.”

Considered the first ever comfort food from the hunter-gatherer time of cave men, bone broth is made by boiling the bones of healthy animals along with vegetables, herbs and spices for long periods of time, usually 24-48 hours. It is the long simmering of the bones that creates a dense and nutrient-rich stock or broth that is high in protein and minerals, rich in collagen with beauty benefits for the skin, hair and nails and known to boost the immune system and improve digestion.

Below are two recipes to help get your bone broth bowl rolling:

Egg Drop Soup (made with bone broth and taken from The Organic Kitchen)

Ingredients:
1 ½ cups homemade chicken stock*
1 egg
1 tbsp. sliced green onions (greens not bulb) or baby kale, spinach, etc.
Avocado, sliced (optional, but delicious!)

Instructions:

  1. Place broth in a small pot on high heat, bring to a boil
  2. While broth is heating, slice onions. Add onions to broth.
  3. Slice avocado.
  4. Crack an egg into a small bowl, use a fork to break yolk and mix egg just a little.
  5. When broth boils, turn down to a simmer, gently pour egg into broth while stirring
  6. Wait 60 seconds turn off heat. Pour into a bowl, add avocado. Serve

*For our egg drop soup we whisked in a flour-butter paste (2 tablespoons each of butter, flour and sour cream smoothed into a paste) into the homemade stock, giving it an added flavor and then proceeded with the directions above. It was delicious!

Brodo Beef Broth (taken from Wall Street Journal’s: “Beef Brodo Recipe: Adapted from Marco Canora of Hearth, New York”)

Ingredients:
3 pounds bone-on beef stew meat
1 turkey drumstick
4 quarts cold water
3 stalks celery, roughly chopped
1 onion, roughly chopped
2 small carrots, roughly chopped
¼ bunch parsley
½ tsp. black peppercorns
1 cup canned, crushed tomatoes
Salt

Brodo NYC

Instructions:

  1. Place beef, turkey and 4 quarts cold water in an 8-quart lidded stockpot and bring to a boil, covered, over high heat, about 20 minutes. Decrease heat to medium and move pot so it is partially on burner and broth bubbles just on one side. Continue to simmer broth, uncovered, until clear, about 30 minutes, skimming fat and impurities from surface every 5 minutes.
  2. Add celery, onions, carrots, parsley, peppercorns and tomatoes to pot and simmer, uncovered, until flavors develop, about 2 hours. Strain broth, discard vegetables and reserve meat for another purpose. Salt broth to taste and serve warm

In keeping with the “bone” theme, check out our piece in Rose’s Ridge on the song “Flesh & Bone” by Buddy Guy.

All Things White, Light and Healthy (almost)

Considering that cauliflower seems to be what all farm-to-table chefs up and down the East coast served in 2015, I think it’s safe to say that it has joined its green cousins (kale and Brussels sprouts) as a “hot and trendy” vegetable in the culinary landscape.

So, what better vegetable to serve up in the New Year than this white cruciferous vegetable that is packed (like a snowball) with antioxidants, has anti-inflammatory and digestive benefits and lots of vitamin C, and can warm a January soul on these cold winter days.

From cheesy cauliflower soup to hearty cauliflower gratin to spicy roasted bites, enjoy all things white, light and healthy this month, beginning with the cauliflower recipes below.

Further below you’ll find another round, white “snowball” treat, perfect for afternoon tea!

Spicy Cauliflower Bites

Ingredients for the cauliflower:
4 cups cauliflower florets
1/2 cup flour
2 tsp. kosher salt
1 tsp. hot sauce*
1/2 cup water

Ingredients for the spicy sauce:
4 tsp. hot sauce
2 tbsp. butter or coconut oil (coconut oil gives it an nice additional flavor)
2 cloves garlic, minced
Pinch of salt

Instructions:
For the spicy sauce combine the 4 tablespoons of hot sauce, the butter or coconut oil, garlic and salt in small saucepan and heat on medium low. Set aside.

Prepare baking tray with sheet of aluminum foil. Combine the flour and salt. Combine the 1/2 cup of water and 1 tablespoon hot sauce and pour into the flour/salt mixture and stir well. Coat the cauliflower pieces in the batter and place on the baking sheet. Bake in 450 degrees F oven for 20-30 minutes. Remove and drizzle the heated sauce on the roasted cauliflower pieces and serve with Ranch dressing or your own favorite sauce.

*ATG suggestions for hot sauce and something new to try: Captain Mowatt’s “Canceaux Turbeau” – “Burning the planet one tongue at a time” based out of Portland, Maine, or “Slap Ya Mama” , a Cajun Pepper Sauce out of Ville Platte, Louisiana. 

roasted cauliflower recipes

Cauliflower Gratin (ATG’s adaption from various recipes)

Ingredients:
1 large head of cauliflower
1 tbsp. olive oil
2 tbsp. unsalted butter
2 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1 & 1/4 cups milk, heated
1 cup shredded yellow cheddar cheese
1/4 cup freshly made bread crumbs (I always use thick-cut bread crumbs and brown them in a little butter in large frying pan on the stove until slightly crunchy.)

Instructions:
Line baking sheet with aluminum foil and heat oven to 400 degrees F. Wash cauliflower and separate into a mix of small to medium sized florets. Place cauliflower pieces on foil and drizzle with olive oil. Roast for 10-20 minutes until cauliflower browns in spots.

Meanwhile, to create the cream sauce, melt the butter in saucepan and then stir in flour whisking continuously making a paste and then slowly add the heated milk stirring constantly until the sauce thickens. Season with salt and pepper and add the shredded cheese and stir until melted.

Place the cauliflower in square or rectangle baking dish and pour sauce over and then sprinkle bread crumbs. Bake in 375 degrees F oven until the edges begin to brown and the cheese begins to bubble. Turn oven off and turn broiler on and place under broiler for 2-3 minutes until nicely browned.

Cauliflower Risotto (taken from Nordstrom Cookbook)

Ingredients:
2 cups Arborio Rice
1 white onion (1/2 cup diced and the rest thinly sliced)
4 cloves garlic, halved
1 small head cauliflower
1 can low-sodium chicken broth
3 tbsp. extra-virgin olive oil
4 tablespoon unsalted butter
1/2 cup dry white wine
1/2 cup Parmesan cheese

Instructions:
Preheat oven to 325 degrees F. Scatter sliced onion and garlic in baking dish and top with cauliflower pieces. Drizzle with olive oil and season with salt and pepper. Cover with foil and roast for about an hour until the cauliflower is tender. Discard most of the onion and garlic. Smash cauliflower into medium pieces. While cauliflower is cooking, bring broth to simmer in saucepan. Then, in another saucepan, melt 3 tablespoons of butter and add diced onion and sauté until translucent. Add rice and coat well with butter mixture for about 2 minutes. Then add wine and let come to a boil. Reduce heat and cook until most of the wine evaporates. Then add 1/2 cup of the heated broth to the rice and stir on a low simmer until the broth is absorbed. Repeat until all but 1/4 cup of the broth is incorporated. Let simmer for 5-10 minutes stirring continuously and then add remaining 1/4 cup of broth, 1/2-cup Parmesan cheese, and 1 tbsp. butter. Season to taste with salt and pepper.

Orange Glazed Cauliflower (taken from The Kitchen Prep)

Ingredients:
1 head of cauliflower, rinsed and cut into medium-sized florets
1 clove garlic, grated
1/4 tsp. red pepper flakes
1/2 tsp. fresh ginger, grated
Zest of 1 orange
1/2 cup orange juice
1 tsp. sesame oil
1 tbsp. soy sauce
1 tbsp. cornstarch mixed with 1-2 tbsp. water
1 bunch scallions, sliced on sharp angle

Instructions:
Prepare baking sheet by placing a sheet of foil on top. Place cauliflower pieces on foil and drizzle with olive oil and salt making sure to coat the pieces evenly. Place in 450 degrees F oven and bake for 20-25 minutes or until dark brown spots begin to appear on cauliflower.

Meanwhile, heat olive oil in small saucepan over medium-low heat. Add garlic, red pepper, ginger and cook, stirring for about 1 minute. Stir in orange zest. Pour orange juice, sesame oil, soy sauce and cornstarch into saucepan, whisking constantly. Bring to a simmer whisking often until the sauce is slightly thickened. Pour sauce into large glass bowl and add the roasted cauliflower and stir making sure to completely coat each piece. Transfer to a serving dish and top with sliced scallions.

See also our recipe for cream of fresh cauliflower soup.

Pecan Cookie Balls

The recipe for the Pecan cookies below is an old recipe taken from The Museum of Fine Arts Boston Cookbook (1981). I used to make these every Christmas and forgot how delicious they are until I rediscovered them just recently. Perfect for afternoon tea or with a morning cup of coffee, “You’ll make these again and again,” the book says…which I can attest is true!

Ingredients:
2 sticks butter, room temperature
1/2 cup sugar
2 tsp. vanilla (we used Madagascar Bourbon Pure Vanilla Extract)
2 cups flour
2 cups pecans, finely chopped

Pecan cookie recipe

Instructions:
Cream the butter and sugar. Stir in the vanilla extract. Fold in the flour and the finely chopped pecans until thoroughly combined. Shape into balls (the dough will be loose and crumbly-like as if it won’t hold together but once you pick some up it forms nicely into a ball). Bake on an ungreased cookie sheet at 300 degree F for 30-40 minutes. Remove from oven and roll in powered sugar.

Note: these cookies don’t spread when baking but will start to brown around the bottom edge, which will indicate that they are done. Be careful not to over bake.

All Things Beaujolais

Le Beaujolais Nouveau “Every year…millions of bottles of a fresh, fruity Gamay from Beaujolais are poured to celebrate the new vintage,” writes S. Irene Virbila in a recent Los Angeles Times article. “Banners all over France — and the world — proclaim ‘Le Beaujolais Nouveau est arrivé!’ French restaurants, of course, get into the spirit of things big-time.”

Shortly after the Paris attacks, when the world became more attuned to all things Paris and France, I viewed a show on television about the annual French festival, celebrating the arrival of the 2015 Beaujolais wine. What a contrast, I thought, between the festivities and the tragic events that had taken place just a week before. And so, when I came across an abundant supply of Georges Duboeufs 2015 Beaujolais Nouveau that was festively displayed for the Thanksgiving holiday, I thought it appropriate to celebrate France and support the Parisians by buying a bottle.

As it turns out, 2015 was considered an exceptional harvest, making the Georges Duboeuf Beaujolais Noveau an unexpected and inexpensive delight. Considered a medium-bodied, light wine with cherry and raspberry notes, it is easy to drink, sounds magical, is “festive, friendly and joyful”*  and certainly makes one merry! That the bottle was colorfully and joyfully decorated, and that the wine was a beautiful rosy pink violet color, was an added bonus.

In the light and merry spirit of a French Beaujolais, ATG offers three hearty holiday recipes that use red wine. All three dishes are better made one day ahead of serving, especially the Boeuf à la Bourguignoone.

Bon appétit!

Meals with red wine

Sauté de Boeuf à la Bourguignonne or Beef Sauté with Red Wine, Mushrooms, Bacon, and Onions (inspired by Julia Child, this is a combination of several different recipes and is meant to be a general guide to cooking Boeuf a la bourguignonne “au pif.”)

Ingredients:
2 & 1/2 pounds filet of beef cut into small pieces about 2 inches across and 1/2 inch thick
4-5 slices good quality thick-cut bacon, sliced into 1 inch pieces
1 & 1/2 cups  red wine
1 & 1/2 cups beef stock
1 clove garlic, mashed
1 tbsp. tomato paste
1/4 tsp. thyme

1 tbsp. flour
1 tbsp. butter

20 small white onions
1/2 pound mushrooms, quartered
Salt and Pepper

Instructions:
Sauté the beef pieces that have been salted and peppered in olive oil and butter over moderately high heat 2-3 minutes on each side to brown the exterior but keep the interior rosy red. Set the beef on a side dish. Brown the sliced bacon in the sauté skillet until cooked through, not overly crispy, remove and set aside. Pour most of the fat out leaving enough to sauté the onions lightly until coated and then the sliced mushrooms lightly until coated. Add a little bit of butter as you are sautéing if necessary. Remove onions and mushrooms from skillet and place in bowl and put aside. Add the wine, beef stock, garlic, tomato paste, and thyme back into the sauté skillet and slowly boil down by half. Remove skillet from heat.

Make the flour butter paste and then whisk into the boiled down sauce in skillet and simmer for 1 minute correcting seasonings, adding more pepper and salt if necessary. Arrange the bacon, mushrooms, onions, and beef pieces in oven-proof casserole dish and pour sauce over and bake in 300 degree F oven for approximately 1 hour or until meat is fork tender.

Bolognese (inspired by Barbara Lynch’s cookbook Stir)

Ingredients:
Coq Au Vin Julia Child1 tbsp. extra-virgin olive oil
1 medium onion, finely chopped
1 large celery stalk, finely chopped
1 large carrot, finely chopped
2-3 large cloves of fresh garlic
1 tsp. Italian seasoning
Kosher salt and freshly ground black pepper
1 & 1/2 pounds ground sirloin or 1/2 pound each of veal, pork, and lamb
1 cup dry red wine (Beaujolais or Chianti)
1 28-ounce can whole tomatoes, finely chopped (do not discard juice)
1 15-ounce can tomato sauce
1/4 cup tomato paste
1/2 cup chopped fresh basil
1 cup heavy cream
Freshly grated Parmigiano-Reggiano

Instructions:
Heat olive oil and one tablespoon butter in large deep skillet over medium heat. Add the onion, garlic, celery, and carrot and cook, stirring occasionally, until tender, 6-8 minutes. Add the ground meat in batches, letting it brown a little before adding more. Season with salt and pepper and continue cooking and stirring until meat is completely browned. Add the wine, increase the heat to medium high and boil, stirring occasionally to break up any clumps of meat, until the wine has been reduced, about 10 minutes or so. Add the finely chopped tomatoes with their juice, tomato sauce, tomato paste and basil. Bring to a boil and then lower the heat to a gentle simmer. Cook, uncovered, until the sauce is thick, dark, and rich, for at least 1 hour. After an hour add cream and cook for another 20 minutes or so. Serve over pasta, topped with freshly ground pepper and grated Parmesan cheese.

Coq Au Vin (adapted from Julia Child’s cookbook Mastering the Art of French Cooking)

Ingredients:
4-5 slices of good quality thick-cut bacon, cut into 1-inch pieces
2 tbsp. butter
2 & 1/2 – 3 pound cut-up frying chicken
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup cognac
2-3 cups young red wine – Beaujolais or Chianti
1-2 cups chicken or beef stock
1 tbsp. tomato paste
2 cloves mashed garlic
1/4 tsp. thyme
1 bay leaf
12-24 brown-braised onions
1/2 pound sautéed mushrooms
3 tbsp. flour
2 tbsp. butter, room temp.

Instructions:
Bolognese recipeIn a heavy casserole skillet, sauté bacon slowly in hot butter until it is very lightly browned and then remove to side dish. Brown chicken in the hot fat of bacon and season with salt and pepper. Return bacon to the casserole skillet with the chicken and cover and cook slowly for about 10 minutes, turning the chicken once.

Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole skillet back and forth for several seconds until the flames subside.

Pour the wine into the casserole. Add just enough chicken or beef stock to cover the chicken. Stir in the tomato paste, garlic and herbs; bring to a simmer. Cover and simmer slowly for 25-30 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Remove the chicken to a side dish.

Blend the butter and the flour together into a smooth paste (beurre manié).  Beat the paste into the hot liquid above with a wire whip. Bring to a simmer while stirring and simmer for a minute or two until the sauce thickens slightly. Reduce heat to low.

For the onions, use 1-2 tablespoons each of butter and olive oil and sauté over moderate heat for 8-10 minutes.  Then transfer sautéed onions to a shallow baking dish and pour 1/2 cup of beef stock, dry white or red wine, or water over and season with salt and pepper, 1 bay leaf and 1/4 teaspoon of thyme. Bake in 350 degree F oven for 40-50 minutes, turning them over once or twice. When done they should be very tender, retain their shape, and be a nice golden brown.

For the mushrooms, sauté quartered mushrooms in 2 tablespoons butter and 1 tablespoon oil over medium to high heat until nicely browned. Season with a little salt and pepper.

Place chicken back in casserole skillet and arrange mushrooms and onions around the chicken and baste with the sauce. Bring to a simmer and then cover and simmer slowly for 4-5 minutes until the chicken is hot through. Serve on a hot platter with sprigs of fresh parsley.

French food recipes

Christmas Cookies for Christmas Tea

Harney and sons tea review“Come, let us have some tea and continue to talk about happy things.” – Chaim Potok (American author and rabbi, 1929-2002)*

In the jingle-jangle, hustle-bustle of this busy, blessed season it is always good to make time for some peace, quiet and comfort with the taking of afternoon tea – accompanied, of course, by a sprinkled assortment of crisp and chewy Christmas tea cookies.

It is with a joyful spirit that ATG shares below an afternoon of tea and cookies with recipes for three very heavenly cookies.

We also highlight Harney & Sons’ “Holiday” Tea as a very good choice for your afternoon teatime. Located in the Hudson River Valley, Harney & Sons Fine Teas has been offering some the finest quality teas for over 30 years.  Their “Holiday” tea is blend of Chinese black tea with citrus, almond, clove, and cinnamon; it is a perfectly blended, smooth and satisfying tea that hits the right spice notes without an overpowering sensation (their Darjeeling is a good everyday afternoon tea).

Don’t let the plain look of the cookies fool you, the cookie-snatching elves around here said the Pecan Tea Cookies are addictive and some of the best they’ve had.

Tea quotes

Pecan Christmas Tea Cookies
An easy-to-make refrigerator cookie.

Ingredients:
3 cups flour
1 tsp. baking soda
2 tsp. salt
1 cup (2 sticks) butter, room temp.
2 cups sugar
2 eggs, room temp.
2 tbsp. vanilla
1 cup chopped pecans

Instructions:
Combine flour, salt, baking soda in medium sized bowl. In separate bowl, beat together butter and sugar.  Add eggs and vanilla to butter and sugar mixture and beat until thoroughly combined. Add flour mixture a little at a time to the eggs, butter and sugar mixture. Combine thoroughly and then add chopped pecans and stir until evenly distributed. Shape dough into two rolls 1 & 1/2-inch in diameter. Wrap in plastic wrap and store in refrigerator (keeps 1 week).  When chilled (2 hours or so), remove from plastic wrap and slice chilled dough 1/8- to 1/4-inch thick and bake on greased cookie sheet at 375 degree F for 10-12 minutes.

Please note: When forming into rolls, I use a little flour to keep them from sticking on surface and hands.  Also, watch closely when they are baking in the oven so as not to over bake.

Coconut Oatmeal Cookies (taken from Maida Heatter’s Cookies, 1997)
Chewy, buttery and yummy!

Ingredients:
2 & 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
2 sticks of butter
1/2 tsp. vanilla extract
1 cup light or dark brown sugar, firmly packed
1/2 cup sugar
2 eggs, room temp.
1 cup quick-cooking (not instant) rolled oats
1 cup shredded coconut, firmly packed, may be sweetened or unsweetened)

Instructions:
Combine the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In large bowl cream the butter and then beat in vanilla and both sugars, mix well and then beat in eggs.

Combine the flour mixture with the butter/egg mixture until thoroughly combined. Stir in the oats and the coconut.

Place by the teaspoon-full on greased cookie sheet 2-3 inches apart (do not flatten top as these cookies spread flattening themselves). Bake in 350 degree F oven for 12-15 minutes.

Please note: These cookies will rise and then fall during baking. Bake only until the cookies are a rich golden brown all over. Be careful not to over bake. When cool, these cookies should be crisp on the edges and slightly chewy in the middle.

Christmas cookie recipes

Seven Layer Cookie Bars
Rich and creamy and always just one more…

Ingredients:
1/2 cup butter
1 & 1/2 cups graham cracker crumbs
1 can Eagle Brand Sweetened Condensed Milk
1 cup chocolate morsels
1 cup Butterscotch morsels
1 & 1/3 cups coconut
1 cup pecans

Instructions:
Melt butter in a 9 x 13 baking dish. Pour cracker crumbs over butter and evenly distribute making a smooth layer of crust. Then layer milk, chocolate and butterscotch morsels, coconut and pecans in that order. Bake for 25 minutes or until slightly bubbly and lightly browned in 325 degree F oven.

*Enjoy a few more quotes from these tea lovers:

  • “There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” – Henry James (American writer, 1843-1916)
  • “A true warrior, like tea, shows his strength in hot water.”  – Chinese Proverb
  • “You can’t get a cup of tea big enough or a book long enough to suit me.”  – C.S. Lewis (British novelist, 1898-1963)
  • “Would you like an adventure now, he said casually to John,  “or would you like to have your tea first?”  – J.M. Barrie (Scottish author of The Adventures of Peter Pan, 1860-1937)
  • “My dear, if you could give me a cup of tea to clear my muddle of a head I should better understand your affairs.”  – Charles Dickens (English writer, 1812-1870)
  • “I don’t drink coffee; I take tea, my dear ” – Sting (English musician)
  • “…she feeds you tea and oranges that come all the way from China.”  – Leonard Cohen (from his song “Suzanne”, 1967)
  • “I’m an afternoon tea type of girl. I come from a Russian background where we love our teas. So between lunch and dinner after training I come home and I love a nice cup of tea with am in it, as we drink it there. Black Englih Breakfast tea with raspberry jam is my favorite.”  – Maria Sharapova (professional tennis player)
  • “Tea tempers the spirits and harmonizes the mind, dispels lassitude and relieves fatigue, awakens thought and prevents drowsiness, lightens or refreshes the body, and clears the perceptive faculties.” – Confucius (Chinese philosopher, 551 BC-479 BC)

Soups for the Winter Soul

In The Secrets of Jesuit Soupmaking: A Year of Our Soups, Brother Rick Curry, S.J. writes:

“Soup is very comforting. It touches something deeply rooted in our lives. Like bread, soup is one of the earliest preparations in the recorded history of food, and doubtless predates recorded history. As soon as man possessed fire, and a fire-resistant receptacle to cook in, he began to make stews, soups, and breads. So elemental is soup that in many languages it is synonymous with, or a substitute for, the whole notion of meals or food. Expressions such as ‘Soup’s on!’ mean simply that dinner is served. The verb ‘to sup,’ meaning to eat the evening meal, and its substantive form ‘supper’ both derive from the word ‘soup’ or its cognate ‘sop,’ which means to dip or soak pieces of food – of course, usually bread – in broth, wine, or some other liquid.”

Below are three tried and true recipes for hearty cold-weather soups. They are old recipes that I have adapted over the years. As with any soup, it is best to taste and adjust seasonings as you go (I always add a little more salt and pepper and I always adjust the amount of water that I use in each recipe).

Cream of Mushroom Soup

Ingredients:
1 & 1/2 pounds mushrooms
1/2 medium-large white onion, chopped
2 cloves garlic, minced
4 cups canned or fresh chicken broth
2 tbsp. cooking sherry
1 tsp. salt
1/4 – 1/2 tsp. pepper
1 bay leaf
1 tsp. dried tarragon
1-2 tbsp. minced fresh parsley
1/4 cup butter, softened
4 tbsp. flour
4 tbsp. sour cream
12 extra mushrooms, stems removed and sliced to sauate and top soup with

Mushroom SoupInstructions:
Clean mushrooms and cut stems off and discard. Slice mushroom caps vertically and set aside. In a large pot saute onion and garlic inn 1 tablespoon olive oil and 1 tablespoon butter for 1 minute or so stirring frequently. Add sliced mushrooms, chicken broth, sherry and seasonings – stir and bring to a low boil and then turn to low and let simmer for 20-30 minutes. After simmering puree the soup in blender to a smooth consistency and put back in pot on stove keeping the heat on low.

While soup is simmering combine, in a shallow large shallow bowl, the butter and flour mixing to a smooth paste consistency and then add the sour cream to the paste and combine until smooth. Once the sour cream has been added and the paste is a smooth consistency, take about 1 cup of the hot liquid pureed soup and add to the paste in the bowl using a whisk to combine. Once thoroughly and smoothly combined add back into the soup. Serve hot with extra mushrooms that have been sautéed/ browned in a combination of olive oil and butter and fresh chopped parley.

Lentil Soup

Ingredients:
1 pound lentils
Water
1 large onion, minced
3 cloves of garlic, minced or crushed
1/3 cup olive oil
6 cups canned or fresh chicken broth
2 carrots, finely diced
1 cup coarsely chopped celery
1/4 cup tomato paste
1 tbsp. brown sugar
1&1/2 tsp. salt
3/4 tsp. black pepper
2 bay leaves
1 tsp. tarragon
2 tbsp white wine vinegar
Feta Cheese to crumble on top, optional

Lentil SoupInstructions:
Place lentils in bowl. Add water to measure 2″ above lentils. Soak for 6 hours. Drain.
Saute onion and garlic in olive oil for 2-3 minutes. Stir in lentils. Add broth, vegetables, tomato paste and seasonings, including vinegar and 2 cups of water.

Bring to a low boil and then turn heat to low and simmer for an hour stirring occasionally and adjusting seasonings.

Please note with this recipe I always add more salt and pepper and I added a good 3-4 cups extra water after it simmered for 20 minutes. I also added a little more tomato paste. So it is important to taste and adjust as you go, as with all soup. This soup is even more delicious the next day.

Serve piping hot with crumbled pieces of good quality feta cheese and a loaf of warm baked french bread.

Cream of Fresh Cauliflower Soup

Ingredients:
1 head cauliflower, stalk and leaves removed, cut in small pieces
1 small onion, chopped
1/4 cup olive oil
2 cloves garlic, minced
3 cups canned or fresh chicken broth
1 tsp. salt
1/2 tsp. pepper
1 bay leaf
1/4 tsp. tarragon
1/4 cup grated carrots
2 tbsp. flour
2 tbsp. butter
2 tbsp. sour cream
1/2 cup grated cheddar cheese

Cauliflower SoupInstructions:
In large soup pot saute garlic and onion in olive oil 1-2 minutes. Add cauliflower, chicken broth, and all seasonings. Stir and bring to boil and then turn down heat to low and simmer for 20-30 minutes. When cauliflower is soft and tender turn stove off and puree the cauliflower broth in blender and then return to soup pot, add the grated carrots and simmer on low.

While soup is simmering make the paste by combining in a big shallow bowl the butter and flour mixing to a smooth paste consistency. Then add the sour cream to the paste and combine until smooth. Once the sour cream has been added and the paste is a smooth consistency, take about 1 cup of the hot liquid pureed soup and add to the paste in the bowl using a whisk to combine. Once thoroughly and smoothly combined add back into the soup. Bring to a low boil and then back to a simmer.

Serve hot with grated yellow cheddar cheese sprinkled on top.

Please note: ATG is “traveling” along a rosy “ridge” in a distant “realm” of sparkling light. We’ll be back at the “table” December 7th.

“A meal doesn’t have to be like a painting by Raphael, but it should be a serious and beautiful thing, no matter how simple…[w]hat nicer way for a family to get together and communicate? Which is what life is all about, really.” – Julia Child, as found in “Thanksgiving, The Julia Child Way“, New York Times, 2015

Julia Child Quotes

Thanksgiving Favorites: Cornbread, Popcorn Balls & Pumpkin Pie

Thanksgiving dessert recipesIn the season of “all things cooking”, when the lights in the kitchen burn from early morning well into the late evening, we celebrate the harvest of Thanksgiving with some very basic and traditional recipes, including three variations of corn bread.

As found in The Blackberry Farm Cookbook, John Egerton writes in Southern Food: At Home, on the Road, in History, “A properly prepared dish of spoon bread can be taken as testimony to the perfectibility of humankind; a crisp corn bread, dodger, or hoecake, on the other hand, demonstrates another kind of perfection, an enduring strength that has not been improved upon in four centuries of service to hungry people.”

Skillet Corn Bread (taken from The Blackberry Farm Cookbook)

Ingredients:
2 tbsp. lard, bacon fat, or vegetable oil
3 cups stone-ground yellow cornmeal
1 & 1/4 tsp. baking powder
1 & 1/4 tsp. baking soda
2 &1/2 tsp. kosher salt
2 large eggs, room temp. and lightly beaten
3 cups buttermillk

Instructions:
Preheat the oven to 400 degrees F. Place the lard in a 10-inch cast-iron skillet and put it into the oven to heat up. Pull it out just before it starts to smoke. It is very important to get the cat-iron skillet very hot before pouring in the batter.

In medium bowl, whisk together the cornmeal, baking powder, baking soda, and salt. Add the eggs and buttermilk and whisk just until combined. Immediately remove the hot skillet from the one and gently swirl it to coat the bottom with the hot lard. Pour the cornmeal batter into the skillet; the hot lard will sizzle around the edges of the batter.

Bake the corn bread for 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake the corn bread for another 15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.  Turn the corn bread out of the skillet, cut into wedges, and serve hot.

Corn Muffins
From a favorite Kindergarten teacher who was also a great cook. This is a very basic tried and true recipe that is easy to make and is always satisfying served warm with butter, honey or jam.

Ingredients:
1 cup cornmeal
1 cup flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1 egg, room temp.
1/4 cup (1/2 stick or 4 tablespoons) butter, melted
1 cup milk

Healthy corn muffin recipe

Instructions:
Melt butter and add egg and stir until thoroughly combined. Mix together all dry ingredients and add to egg/butter mixture. Add milk and stir until evenly combined. Pour in muffin tins or glass baking dish. Bake at 400 degrees F for 12-15 minutes.

Jalapeño Cheddar Cornbread (taken from Barefoot Contessa cookbook, At Home)
This recipe for cornbread is a meal by itself and is good served warm with raspberry or strawberry jam or with butter and honey.

Ingredients:
3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 tbsp. baking powder
2 tsp. kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
2 sticks unsalted butter, melted
8 ounces extra-sharp Cheddar, grated (yellow or white cheddar is fine)
1/3 cup chopped scallions, white and green parts, plus extra for garnish
3 tsbp. seeded and minced fresh jalapeño peppers (2 to 3 peppers)

Instructions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t over mix. Mix in 2 cups of the grated cheddar, the scallions, and jalapeños, and allow the mixture to sit at room temperature for 20 minutes. Pour into greased 9x13x2-inch baking pan and sprinkle with the remaining grated cheddar and extra chopped scallions. Bake for 30-35 minutes at 350 degrees F.

Popcorn Balls (taken from Martha Stewart’s Christmas, 1989)
We have made these buttery moist popcorn balls every year for Thanksgiving since 1989. They have to be kept out of sight until Thanksgiving otherwise they slowly disappear!

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
1 10-ounce bag marshmallows
1/4 cup light brown sugar
3 quarts popped popcorn

Popcorn balls recipe

Instructions:
In a large heavy pot, melt the butter over low heat. Add the marshmallows and brown sugar and stir until melted. Remove from heat.

Place the corn in a large bowl and pour on the marshmallow mixture; toss well. Butter your hands and shape the corn into balls of whatever size you desire. Set on wax paper to dry.

We always double the recipe and end up with approximately 15-20 medium-sized balls depending on how big or small you make them. It is important to mix the warm marshmallow mixture into the popcorn quickly before it begins to stick. We found it is best to butter the bowl before putting the popped corn in to help prevent the mixture from sticking to the sides of the bowl. Also: make sure to KEEP YOUR HANDS BUTTERED as you form the balls.

Pumpkin Maple Pie (adapted from Bon Appetit Magazine, 1989)
In addition to my mother’s pumpkin pie recipe, this recipe has been a family and guest favorite at the Thanksgiving table.

See here for recipes for pie crust.

Ingredients For the Filling:
2 cups canned solid pack pumpkin
1 & 1/4 cups whipping cream
3/4 cup pure maple syrup
3 large eggs, room temp.
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves

easy pumpkin pie recipe

Instructions:
Mix all ingredients in large bowl. Pour filling into prepared crust. Bake at 365-375 degrees F for approximately 50-60 minutes until center of pie no longer moves when pan is shaken.

Scrumptious Apple Pies From Scratch

Setting out to make a pie can be a “very scary thing,” writes Deb Perelman in her cookbook, The Smitten Kitchen. As an “obsessive home cook” who suffered FOP (fear of pie), she was determined to master the art of piecrust making. It took several “pie seasons” of experimental distractions until she successfully arrived on top with the perfect piecrust, which as it turns out, is pretty basic and simple!

Below are three recipes, one from Deb Perelman’s described as a “buttery flakey crust” and two recipes that include the crust and filling. Two of the crust recipes use butter and the other from The Fannie Farmer Cookbook uses Crisco shortening, making it a more old-fashioned, but tried and true crust recipe nonetheless.

Easy Apple Pie Recipe

Pie Crust (taken from Smitten Kitchen)

Ingredients:
2 & 1/2 cups all-purpose flour
1 tbsp. sugar
1 tsp. table salt
16 tbsp. (2 sticks) unsalted butter, VERY cold
1/2 cup ice-cold water

Instructions:
In a large, widish bowl, stir together the flour, sugar, and salt. Cut the butter into medium-sized pieces and scatter the pieces over the flour. Using your finger tips (or pastry blender) work the butter into the flour mixture until the largest pieces of butter are the size of tiny peas.

If the butter has warmed up a bit, place the bowl in the freezer for 5 minutes to quickly cool it down again. Drizzle the water over the flour-butter mixture and use a flexible spatula to gently stir it together until a craggy, uneven mass forms. Knead the dough and any loose bits together, working quickly so as to warm it as little as possible. For a traditional 2-crust pie, divide the dough and wrap it in two separate pieces. Chill it in the fridge at least 1 hour for a halved dough and 2 hours for a full one before rolling it out.

When ready to roll out the dough, place large size wax paper on counter and dust generously with flour and begin to roll out (perfecting the art of rolling out pie dough does take some patience and practice).  The key is to roll out before it becomes too warm and begins to stick and break up into tiny pieces.  Place back in freezer if this begins to happen and try again. When dough has successfully been rolled out gently fold into quarters and transfer to pie pan and gently unfold positioning it perfectly in the pie plate, letting it drape over the edges which you will trim.

Double-Crusted Apple Pie (taken from The Apple Lover’s Cookbook)

Ingredients for the crust:
2 & 1/2 cups all-purpose flour
2 tbsp. sugar
1 tsp. kosher salt
18 tbsp. (2 & 1/4 sticks) chilled unsalted butter, cut into small cubes
6-8 tbsp. ice water
Milk for brushing over crust

Ingredients for the filling:
3 large firm-tart apples, peeled, cored and cut into 1/2-inch-thick wedges*
3 large firm-sweet apples cut the same as above*
1/4 cup sugar
2 tbsp. light brown sugar
1 tbsp. lemon juice
1 & 1/2 tbsp. cornstarch
1/4 tsp. ground cinnamon
1/4 tsp. kosher salt

Instructions:
In large bowl, toss the apples with the sugar, brown sugar, lemon juice, cornstarch, cinnamon, nutmeg and salt and set aside.  Roll out dough as described in Smitten Kitchen recipe above.  Place pie filling in pie pan and place rolled out top crust on top of filling and bake at 400-425 degree oven for 10 minutes and then lower temperature to 350 degrees and bake for another 40-50 minutes.

homemade pie crust recipe

Basic Pie Crust for 9-inch Two-crust Pie (taken from The Fannie Farmer Cookbook)

Ingredients for crust:
2 & 1/2 cups flour
1/2 tsp. kosher salt
3/4 cup shortening (Crisco)
6-7 tbsp. ice cold water

Instructions for crust:

Combine the flour and salt. Cut in the shortening with a pastry blender or by hand using a fork to scrape bits of butter into the flour/salt mixture. Combine lightly only until the mixture resembles coarse meal or very tiny peas: its texture will not be uniform but will contain crumbs and small bit and pieces. Sprinkle ice-cold water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball.

Divide the dough into two balls. Roll the bottom crust out 2 inches larger than the pie pan. Ease it into the pan, fitting it loosely but firmly. Roll out the top crust. Fill the pie generously, then put on the top crust and prick in several place with a fork or cut vents in it. Crimp or flute the edges. Bake as incited in the filling recipe.

Ingredients for the filling:
3/4-1 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 & 1/2 tbsp. flour
6 large, firm mix of tart and sweet apples*
2 tbsp. butter

Instructions for filling:
Mix the sugar, salt, cinnamon, nutmeg, and flour in a large bowl.  Peel, core, and slice apples and toss them in the sugar mixture, coating them well. Pile them into the crust- lined pie pan and dot with the butter.  Roll out the top crust and drape it over the pie.  Crimp edges and cut several vents in the top.  Bake for 10 minutes at 400-425 degree oven and then lower the heat to 350 degrees and bake 30-40 minutes more or until crust is nicely browned.

*There are many combinations of apples that are perfect for a pie and everyone has their favorites. My personal favorite for over 30 years of baking are Baldwin, Northern Spy, Golden Delicious, Cortland, Macintosh and Gala (I always use a combination of at least two or three different apple varieties).

Below are some of the more common and easy to find apples:

The best apples for Firm-Tart are:

  • best apples for apple pieNorthern Spy
  • Granny Smith
  • Idared
  • Newtown Pippin
  • Rome Beauty

The best apples for Firm-Sweet are:

  • Baldwin
  • Winter Banana
  • Pink Lady
  • Jonagold
  • Jazz
  • Golden Delicious
  • Honeycrisp

Apples, Apples, Apples — All Things Apples

recipes for fall“Man has been munching on apples for about 750,000 years, ever since the food gatherers of early Paleolithic times discovered sour, wild crab apples growing in the forests in Kazakhstan Central Asia.” Apple Cookbook (2001) by Olwen Woodier

‘Tis the season for apple pie baking! While bakers everywhere are busy rolling out the pie dough, Cornell University’s New York State Agricultural Experiment Station in Geneva, New York has been busy rolling out 66 apple varieties for more than a century including Cortland, Empire, Jonagold, Jonamac, and Macoun.

In her book Apple Lover’s Cookbook, Amy Traverso writes about her visit with Susan Brown, one of the horticulture professors and apple breeders at the 50-acre lab in Geneva near Lake Seneca where they breed, develop and produce apples that are ever more appealing to the tastes of consumers, who tend to favor crisp, juicy and firm varieties.

Along with satisfying the taste buds of consumers, the horticulturalists also experiment with fortifying the health benefits (“an apple a day keeps the doctor away”) by breeding apples that have as much vitamin C as oranges and those that have high levels of quercetin, a natural antioxidant that may have a role in protecting the brain cells from Alzheimer’s disease.

Ms. Traverso explains that the display of apples she saw during her visit was “a beautiful still life of diversity” and was “evidence of how many different traits are coded in the apple’s approximately 56,000 genes, (the human genome has somewhere between 20,000 and 25,000 genes), the sequence of which was only recently decoded.”

Today, one doesn’t have to travel far to see the “beautiful still life of diversity” that Ms. Traverso recounts. It seems every fall one can find at least one new variety of apple with a “jazzy” name in the local market, crisply displayed with the abundance of varieties developed and grown across the globe – from Honey Crisp (developed by the University of Minnesota and released in 1991 to consumers) to Ginger Gold (Virginia), Snapdragon and Ruby Frost (both from Cornell), Cripps Pink (Pink Lady from Australia), and Jazz (developed in New Zealand).

As we approach the end of October, when time falls back and apples fall to the ground, ATG celebrates All Things Apples by “picking” a variety of apple recipes to share through the end of the month.

easy apple dessert recipes

Spiced Apple Cupcakes with Cinnamon Cream Cheese Frosting (taken from The Apple Lovers Cookbook by Amy Traverso)

These cupcakes are really yummy – very moist and flavorful and easy to make!

Note: This recipe has a large yield, 24 cakes. However, you can cut the recipe in half fairly easily; most everything divides into two except for the eggs and the boiled cider. In that case, use 2 eggs plus 1 egg yolk and 3 & 1/2 tablespoons boiled cider.  Also, for the baking powder, 1 & 1/2 teaspoons is equal to 1/2 tablespoon.

Ingredients for the cupcake:
2 sticks butter (16 tablespoons), room temperature
2 cups sugar
3 & 1/2 cups flour
1 tbsp. baking powder
1 tsp. kosher salt
1 & 1/2 teaspoons ground cinnamon
1 tsp. ground ginger
5 large eggs, room temperature (if cutting recipe in half, use 2 eggs and 1 egg yolk)
1 tsp. vanilla extract
1/3 cup boiled cider (see notes below)
1 cup whole or 2% milk, room temperature

Apple cinnamon cupcakes recipe

Instructions:

  1. Using a mixer combine the butter and sugar at medium-high speed until pale and very fluffy (7-10 min.).
  2. Add 1 egg at a time to fully whipped butter/sugar mixture making sure to use all 5 eggs. Add the vanilla.
  3. In medium bowl combine the flour, baking powder, salt, cinnamon, and ginger in a medium bowl.
  4. In a small bowl stir the boiled cider into the milk.
  5. Add about a third of the flour mixture to the butter/sugar mixture with a little bit of the milk/cider and stir until just combined and then repeat the process two more times until both mixtures are thoroughly combined.
  6. Fill greased muffin tins two-thirds of the way and bake at 325-335 degree Foven for 20-25 minutes or until toothpick comes out clean.

Note: I did not have boiled cider so substituted with homemade applesauce making sure the consistency was thin and smooth. I cut up 2-3 Macintosh apples and cooked them in a saucepan with a little bit of a local apple cider to keep it on watery side. Or you can make your own boiled cider (see here) or order a pint from King Arthur Flour at this link.

Ingredients for the frosting:
2 packages cream cheese, room temp.
8 tbsp. (1 stick) butter, room temp.
2 cups confectioners’ sugar
2 tsp. ground cinnamon
1 tsp. vanilla extract

Instructions:
Combine cream cheese, butter, confectioners’ sugar, cinnamon and vanilla and mix until smooth and creamy.  Note: for a lighter frosting which doesn’t have a heavy cream cheese/butter taste cut back on the cream cheese to maybe 1 & 1/2 packages and maybe 5-6 tablespoons of butter.

Butternut Squash Bisque (taken from Simon Pearce)

Ingredients:
1 large squash
1 large onion
8 cup water
8 ounces unsalted butter
1 cup of cream
1 cup apple cider
1/2 cup maple syrup
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg

Butternut squash soup recipe

Instructions:

  1. Combine the butternut squash, onion and water in a sauce pot.
  2. Place over medium high heat and bring to a boil.
  3. Reduce the heat and simmer until just tender.
  4. Drain the butternut squash and onions from the water.
  5. Place the butternut squash in to the blender.
  6. Then add the following the remaining ingredients and blend the mixture well.

Waldorf Salad (taken from Apple Cookbook by Olwen Woodier)

Ingredients:
3 medium apples (any apple that is crisp and firm)
3 stalks of celery, diced
1/2 cup chopped walnuts
3/4 cup heavy or whipping cream
2 tbsp. lemon juice
1/2 tsp. ground white pepper (we preferred a couple of sprinklings of black pepper)
4 mint leaves or 1 tablespoon chopped fresh parsley – optional
1 head of Boston lettuce (we used Romaine)

Waldort salad recipe

Instructions:

  1. Chill a medium-sized bowl for beating the cream.
  2. Core and dice the apples.  Place in large bowl.
  3. Add the celery and walnuts to the apples.
  4. Sprinkle lemon juice over apples and walnuts.
  5. Beat the cream until thick and stands in soft peaks, stir into apple mixture.
  6. Sprinkle mint or parsley on top (we substituted diced red grapes on top)
  7. Serve on lettuce leaves

For more Fall recipes, including a recipe for delicious homemade apple cider donuts, please see here.