Pickin’ Time
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You cannot have a bad day going out to pick your own apples. OK, I’ll admit one caveat: it’s better to avoid the crowds on sunny weekends during leaf season – but other than that…
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Mela di Notte
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Our signature cocktail, for this month’s apple theme, was created for us by Dan MacLean, the bar manager and mixologist at Salt Kitchen and Rum Bar, in our own Ipswich MA. Mela di Notte means “apple of the night” in Italian, a nod to the Amaro digestif used in the recipe.
Read MoreApple Butter
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Spread liberally upon a piece of toast, English muffin or even a waffle – it’s a great breakfast or late-night snack. An authentic homemade treat that is actually pretty easy to prepare.
Read MoreSautéed Squash & Apples
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Regular readers must have noticed by now that we love a combination of sweet and savory in our side dishes. Here’s another yummy entry in that category…
Read MoreLatkes
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The Jewish version of potato pancakes, these are a traditional treat for Hanukkah. Adapted from a recipe in Food and Wine magazine.
Read MorePoussin Normand
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Calvados is a brandy from Normandy, lovingly crafted from 25 varieties of apple - most of which are tiny and taste terribly bitter if eaten! This traditional recipe makes excellent use of both “Calva” and the ubiquitous Norman ingredient, cream. Adapted from a recipe in Saveur magazine.
Read MoreApple Galette
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Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes. In this case it’s a rustic, free-form pie with a crust that’s made especially tasty with the addition of crème fraiche. You can use the dough recipe with any sort of filling you like – sweet or savory.
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