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Tuesday, September 30, 2014

fall comes to the beach...

long gone is the velvet, dueling antlers rumble in the fog, harems are protected...






 
 time for brie and apple tarts, puff pastry cinnamon brushed pears and rosemary apple cakes...







and best of all, its sunset season as the fog begins its mass exodus...
 

Monday, September 29, 2014

Sunday, September 28, 2014

Saturday, September 27, 2014

apple pie




apple pie


pie crust
apples
cinnamon
fresh ginger
brown sugar
butter

bake at 350 until golden

a trick i tried on this pie was to precook the filling, i must have used 5 pounds of apples, the pie was HUGE, so often when you bake them they collapse, but precooked i had a mile high pie!

Friday, September 26, 2014

fig and apple pastry







apple and fig pastry~

apples
cranberries
brown sugar
fresh ginger
cinnamon
orange zest
butter
orange juice
fresh figs
puff pastry

saute apples in butter with oj, zest, brown sugar, cranberries and spices until caramelized. spread on puff pastry, dot with fresh cut figs and roll like a swiss roll, slash top. bake at 375 for 30' until golden

Thursday, September 25, 2014

apple baked apple pies~








apple pie baked apples

apples
brown sugar
cinnamon
sugar
pie crust

ice cream
caramel sauce

cut of the top and scoop out with ice cream scooper, save apple pieces and mix with brown sugar and cinnamon, fill and cover in lattice sprinkled with cinnamon sugar. bake at 375 in an 8" pan with water for about 20-25'

Wednesday, September 24, 2014

mulligatawny soup











mulligatawny soup
from the apple orchard

chicken
s&p
4 T butter
diced fruits and vegetables, incl
onion
apple
celery
carrot
tomato
bell pepper
garlic
1/4 flour
curry powder

garam masala or make your own...
*1 tablespoon ground cumin
*1 1/2 teaspoons ground coriander
*1 1/2 teaspoons ground cardamom
*1 1/2 teaspoons ground black pepper
*1 teaspoon ground cinnamon
*1/2 teaspoon ground cloves
*1/2 teaspoon ground nutmeg
***Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

4 cups chicken stock
1 cup cream or yogurt
cayenne

my additions~

may thicken with rice, potatoes, garbanzo beans, red or yellow lentils, or put a scoop of rice into each bowl and ladle the soup over top.

instead of yogurt, can be flavored with coconut milk, lime, brown sugar

optional garnishes: cilantro, fresh chiles, toasted coconut, diced apple, plain yogurt, green onions, chopped salted peanuts

perfect with toasted flat bread with hints of olive oil, garlic + freshly minced cilantro slathered about

i kept my soup chunky, added loads of fresh ginger and yogurt, poured over a scoop of cooked rice and topped with cilantro, salted peanuts, fresh cut apples and freshly made coconut.

Tuesday, September 23, 2014

picnic week recap~

the inspiration~









~an inspirational visitor~
~the locations~













my thoughts~
~my thanks~

to the novel bakers and special guests for jumping in feet first to this ambitious week of picnics, it was a challenging and rewarding week for all!