French Onion Soup

Bon aperitif!
For the most part, I don’t use a lot of alcohol in the recipes I make. Except for wine. And beer. OK, maybe I just don’t use the hard stuff a lot with the exception of the occasional tequila lime shrimp (or chicken). All kidding aside, I do tend to leave alcohol out of certain recipes if I think they don’t really need it. For example, I leave the booze out of my tiramisu because I think the flavor competes too much with the coffee. Blasphemy, I know.

There are some recipes, though, where that alcohol flavor is a must. Beef and Guinness Stew is one. Coq au Vin is another. (I mean, it’s in the name. You can’t leave it out.) And, of course, desserts too numerous to count, that can either be lit on fire or not. (I see you Bananas Foster Bread Pudding).

Sometimes, you just gotta add a little pick-me-up to whatever your making. A splash of white wine in your Chicken Pot Pie gravy makes a world of difference without overpowering everything else. And having a little glass for yourself while you cook is a lovely reward for your hard work. I confess to having a bit more reward than usual lately. I have found it a little bit harder in recent days to leave the happy bubble that is my kitchen but, alas, we must soldier on.

If there is one recipe that requires the addition of alcohol to make it right, it is French Onion Soup. Not only do the flavors of wine and Cognac give the soup its distinctive flavor, but it’s also just so French.

With the weather actually feeling a bit fall-like this week, I am planning on making Julia Child’s version this weekend. It is quintessentially French and Julia would definitely be okay with a little wine for you as well as the soup…

French Onion Soup
Adapted from Julia Child and the Food Network
Yields 4 servings Read more…

Fisher Maple Cinnamon Scone Mix

A love affair with scones.
Fisher Maple Cinnamon Scones have been a family favorite for generations. They are easy to prepare, are delicious with breakfast and double as dessert. They taste as they should, not over sweet, just right. Fisher scones are waiting to be slathered Read more…

Amy’s Apple Crisp

An Apple a Day
At the first sign of fall I get a yearning for something apple-y. If I lived back east I would be knee deep in apple cider donuts and spiced fresh cider. But alas, I am not. So when the first of the new apple crop hits the shelves (I’m looking at you Gravensteins) I make an apple crisp.

Usually when the new apple season is upon us, the temps outside are too hot to make turning your oven on seem like a good idea. But, I make an exception for apple crisp. Sometimes a little pain is worth the gain.

There are any number of ways you could make an apple crisp. Personally, I prefer to top mine with an oatmeal crumble. Of course, you can add other fruits besides apples in there too. The last of the summer stone fruits would work. I love adding a handful of raisins. Or, some of the new pears and later in the season, cranberries can add a bright pop of tartness. For the first crisp of the harvest season, I always keep it simple and go with only apples. I will make an exception for cinnamon or a little cardamom as a nice twist.

My recipe is pretty basic, though lately, I have been adding some boiled cider to all of my apple recipes for a little added apple kick. This works great for your freshly-picked apples from the garden or market—but also with the ones that have been in your fruit bowls for a day or to longer than they should have.

This is dessert for the soul, especially when served with ice cream. But, the leftovers make for a very satisfying breakfast the following morning…what? There are oats in there. That counts!

Amy’s Apple Crisp
Yields 8 Servings Read more…

Samuel Smith’s Organic Cider

From Yorkshire’s Oldest Brewery
Samuel Smith’s Organic Cider is a medium dry cider with a brilliant straw-gold color and excellent clarity. It has a light body with brilliant conditioning, a crisp flavor, and a dry finish. The bouquet is fresh apples, with a soft apple blossom floral note. Read more…