The sun still dapples the land, warming the charmed air and keeping the frosts at bay; for the moment at least. In time, it will be away on holiday too. Until its irresistible return next year, that is. For now, though, it still smiles benevolently upon harvesting the wonders it spent all summer encouraging. Here… Continue reading Gold, Delicious
Crossing Apple Country Now
Following the latest recipe found in Porterfield’s Dining by Rail, we’re aboard a restaurant car of the Northern Pacific line, just having passed through Wenatchee, Washington, which proclaims itself, “The Apple Capital of the World.” Civic pride (boastfulness?) aside, people in these parts certainly know their apples, as demonstrates the sweet slice of golden flakiness… Continue reading Crossing Apple Country Now
Or So Vienna Says
From what the Austrian Tourism Board reports on its website, Apple Strudel is a Viennese specialty, and the recipe it offers there recreates a pastry that has become symbolic of the country. Maybe, maybe not, but the country’s German cousins might have a competing claim or two of their own. No matter the dessert’s true… Continue reading Or So Vienna Says
Coffee’s Optional, You Know
Thank goodness Pear & Apple Coffee Cake is only a title, as associating today’s entry with coffee besmirches a fine dessert. Truth is, this would be just right with a glass of milk, and is wonderful by itself too. “Coffee Cake” merely is the name given to a whole range of crumbly sweets, no particular… Continue reading Coffee’s Optional, You Know
This crisp weather is ideal for encouraging apples to ripen to perfection on the tree, soon to be eagerly gathered by the basketful. As with most outdoor activities this time of year, the chill simultaneously invigorates and brings anticipation of a warmup indoors somewhere. What better way to encourage that coziness than to take the… Continue reading Good Pick!
Persia Shall Flower Again
When it does, we’ll have more ingredients for today’s submissions. The crocus grants saffron for Joojeh ba Sib (Saffron Butter-Basted Poussins with Apples), while dried rose petals adorn the Mast-o Khlar (Yogurt-and-Cucumber Salad). Fitting, that summer’s exuberance is preserved to sustain us through the months ahead. Food & Wine included both recipes, among others, in… Continue reading Persia Shall Flower Again
It is, if you’re in a bar (tavern) in Williamsburg, Virginia. Of course, during the American colonial era, from which Williamsburg draws its inspiration, most taverns supplied visitors not only with libations, but also with meals and a bed to spend the night. It was a combination of the modern-day bar, restaurant and inn. Guests… Continue reading Bar Food
“…As Easy as 123…”
When the Jacksons recorded ABC, were they singing about Persian Apple Stew? Probably. After all, the stew’s ingredients list covers the ABCs (and then some) of flavorful elements…apples, beef, cardamom, dried apricots… They all come together to reward tasters with a medley of culinary experiences, some contrasting, all of them complimentary. The savory broth is… Continue reading “…As Easy as 123…”
Easy Way to Win a Pie-Eating Contest
These Mason Jar Apple Pies also provide a nice answer when one wonders what to bring to the office Christmas party. Of course! They’re unusual, but not as exotic as some of the things this blog has featured, so maybe they’ll intrigue while remaining comforting. Best of all, they’re single-serving size, allowing each diner to… Continue reading Easy Way to Win a Pie-Eating Contest
One in 1,762 Isn’t Bad, Is It?
So here’s the first post to feature something sweet, but that isn’t the only thing that’s unusual. This also represents Germany’s single palatable contribution to the world table, streusel. What a gift, though! All by itself it very nearly makes up for sauerkraut, the -wursts and Germany’s other unfortunate efforts to find something good to eat. Streusel… Continue reading One in 1,762 Isn’t Bad, Is It?