It’s apple picking season! With so many of us heading to the orchards, I wanted to share a quintessential autumn treat, baked apples. Brown sugar, cinnamon & a pinch of nutmeg fill the hollows of cored apples while a homemade buttery crumble tops the apples, seeping into the hollows to thicken up the filling, making the inside almost molten-like. The aroma alone embodies the warm comfort of fall and the soft fragrant flesh tastes just like apple pie. Baked apples is a feast for the senses when the temperatures drop.
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“The great white Pear tree Dropped with dew From leaves and blossom Under the heavens Of happy blue.” -Jean Ingelow The voluptuous and succulent pear. It’s that time of year when these curvy fruits begin to fill up baskets and bins at the local farm markets. Although their juicy sweetness is perfect as-is, something truly delicious happens when these plump beauties are simmered in Bordeaux, scented with autumnal spices and warm vanilla, then left to chill overnight.
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Pappa al Pomodoro is a fragrant, flavorful Tuscan bread and tomato soup born from the ancient tradition of using stale bread and fresh garden ingredients like tomatoes, garlic, and basil. Embracing a rustic spirit, it invites personal twists such as oregano and white wine, if desired, offering a comforting, and robust taste of Tuscany.
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Today’s Stone Fruit and Port Galette recipe symbolizes the seasonal transition when late summer succumbs, just a bit, to the approaching fall. It’s the unofficial end of summer. School starts next week, much to the chagrin of two certain children, the peach trees are bearing less fruit, and we’ve spied early pumpkins on the vine at our local farm. Last night’s temperature hovered in the low 50s and the kids asked for hot cocoa, I was happy to oblige. It was the perfect night for a backyard movie with warm sweaters and cozy socks to stave off the chill. Autumn is certainly in the air!
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There’s always room at my summer table for Jersey tomatoes. Today I’m sharing a family favorite tomato recipe loaded with shallots and quality extra virgin olive oil for a seasonal recipe that’s so incredibly simple to prepare. This dish serves as the perfect no-fuss side to our favorite meals, and quite often as a stand-alone snack.
