Friday, October 30, 2009
Every year around this time I start wanting baked apples- and I have convinced myself that that are reasonably healthy although that's probably not true... I don't give quantities because it's the sort of thing that I make with whatever I have handy- and how ever much of it I have.
- old fashioned oats
- ground cinnamon, clove and nutmeg
- bourbon (or apple cider)
Peel the top 3/4's of the apple (leave the base un-peeled so it holds together while it cooks) Core and scoop out some of the center of the apple- I use a grapefruit spoon to do this. Meanwhile chop up some pecans and whatever non-core bits of apple you scooped out and and them to teh softened butter along with oats, brown sugar, and spices. Put your apples in an ovenproof dish and pour some bourbon into the dish. Roast in a 375 oven until cooked through and brush with the bourbon occaisionally.
Sunday, October 25, 2009
Galette Complete Soubise is a buckwheat crepe traditionally with ham, cheese egg and onion from the Brittany region of France. Mine is bacon, onions and apples sauted together topped with gruyere and a fried egg.
That pumpkins has somehow grown around the fence that is supporting it's vines- it's in an alley near my friend's house.
Wreath is made from bittersweet branches and orange latern from my garden.