MAPLE LEAF MOSAIC ~ (MAPLE APPLE UPSIDE-DOWN CAKE)

"Winter is an etching, spring a watercolor, summer and oil painting and autumn a mosaic of them all."

~ Stanley Horowitz

MAPLE LEAF

'Artistic'

MAPLE APPLE UPSIDE-DOWN CAKE

~ Delicious autumn flavor ... the maple syrup infuses both the apples and the cake (FOOD & WINE) 

1  cup pure maple syrup 

3  Granny Smith apples ... peeled, cored and cut into eights or smaller

2  cups all-purpose flour

1  tsp. baking powder

1/2  tsp. baking soda

1  tsp. salt

3  large eggs

3/4  cup buttermilk

1  Tbs. pure vanilla extract

1  1/2  sticks, unsalted butter, softened

1  1/3  cups sugar

• Preheat oven to 350º. Butter and flour a 10-inch round cake pan (I used a 10-inch springform pan). In a large saucepan, bring maple syrup to boil over high heat, then simmer over low heat until very thick and reduced to 3/4 cup, about 20 minutes. Pour thickened syrup into cake pan. Arrange apples in the pan in 2 concentric circles, overlapping slightly. 
• Whisk flour, baking powder, baking soda and salt in a bowl. In glass measuring cup, whisk eggs with buttermilk and vanilla. In bowl of standing electric mixer fitted with paddle (or use a hand mixer), beat butter and sugar at medium speed until fluffy, about 3 minutes. Beat in dry and wet ingredients in 3 alternating batches until batter is smooth; scraped down the side of bowl.
• Scrap batter over apples and spread it in an even layer. Bake cake for 1 1/2 hours, until golden on top and toothpick inserted in center comes out clean. Let cake cool on a rack for 45 minutes. 
• Place a plate on top of the cake and invert the cake onto a plate; tap light to release the cake. Remove the pan. Let cake cool slightly, then cut into wedges and serve with creme fraiche or rich vanilla ice cream. (12 servings)

'Kaleidoscope'

'BITTERSWEET' OCTOBER ~ DEEP DISH DUTCH 'SPY' APPLE PIE

"Bittersweet October. The mellow, messy, leaf-kicking, perfect pause between the opposing miseries of summer and winter."

~ Carol Bishop Hipps

AUTUMN MUM

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DEEP DISH DUTCH 'SPY' APPLE PIE

"Good apple pies are a considerable part of our domestic happiness."

~ Jane Austen

________________

(October is the best month for apples ...

do yourself a favor and make a pie. If you choose,

omit the crust and make apple crisp.)

1 10-inch unbaked deep dish pie shell

Topping:

1 1/2 cups flour

2/3 cup brown sugar, firmly packed

2/3 cup unsalted butter

Filling:

7-9 large baking apples (Northern Spy best)

2 Tbsp. lemon juice

3 Tbsp. flour

3/4 cup sugar

1 heaping tsp. cinnamon

dash salt

dots of butter

• Make topping: Combine flour and sugar. Cut in butter with pastry blender until mixture is consistency of coarse cornmeal. Set aside.
• Preheat oven to 400º.
• Make filling: Core apples and pare, slicing into large bowl. Sprinkle with lemon juice.
• Combine flour, sugar, cinnamon and salt. Toss with apples. Turn into unbaked pie shell distributing evenly. Dot with butter. Cover with topping.
• Bake 45 to 60 minutes (apples bubbling).

October Oak Leaf Hydrangea

Front Door Autumn Containers

(Pansies, Autumn ferns, 'Caramel' Heuchera)

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"For man, autumn is a time of harvest, of gathering together.

For nature, it is a time of sowing, of scattering abroad."

~ Edwin Way Teale

'SING NOW THE LUSTY SONG OF FRUITS AND FLOWERS' ~ AUTUMN GRAPE, APPLE, PEAR & WHITE CHEDDAR SALAD with TOASTED PECANS

"O Autumn, laden with fruit, and stained

With the blood of the grape, pass not, but sit

Beneath my shady roof; there thou mayest rest

And tune thy jolly voice to my fresh pipe,

And all the daughters of the year shall dance!

Sing now the lusty song of fruits and flowers."

~ William Blake

~ Autumn grape leaf

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AUTUMN GRAPE, APPLE, PEAR & WHITE CHEDDAR SALAD with TOASTED PECANS

~ Classic autumn favorite adapted from Cooking Light (October 2005)

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1 cup apple juice

2 Tbsp. cider vinegar

1 tsp. extra-virgin olive oil

1/2 tsp. coarse salt

freshly ground pepper to taste

10 cup gourmet salad greens ( about 10 oz.)

1 cup halved seedless grapes

1 cored favorite Michigan apple (cut in 18 wedges)

1 cored red Bartlett pear (cut in 18 wedges)

1/4 cup (1 oz.) finely shredded white cheddar

3 Tbsp. chopped toasted pecans

• Place apple juice in small saucepan and bring to boil over medium-high heat. Cook until reduced to about 3 Tbsp. (about 10 minutes). Combine reduced apple juice, vinegar, oil, salt, and pepper, stirring with a whisk.
• Combine greens, grapes, apple, and pear in large bowl. Drizzle with apple juice mixture and toss gently to coat. Sprinkle with shredded cheese and toasted nuts. (6 servings)
  

~ Fruit of the vine

SUNDAY NIGHT DESSERT (Have you put your garden to bed?) ~ AUTUMN PEAR CRISP

"The snapping of pitch from a burning log,

The faint scent of pine filling the room.

Flames leaping about as if it were a ballet

Performing for its audience.

The soft, comforting glow of candlelight,

Bringing with it serenity and quiet thoughts."

- Linda Christensen ( Autumn's Beauty )

~ Quiet evening by the fire (Hubbard Lake)

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AUTUMN PEAR CRISP

~ Daylight savings is always a shock! Sit back and relax by the crackling fire with a lovely glass of port and this delicious autumn dessert.

*

6 cups (ripe but firm) peeled, cored, and sliced Bartlett, Bosc, or Comice pears

(or similar seasonal apples)

1 cup plump raisins, soaked in port

1/2 -3/4 cup brown sugar (depending on sweetness of fruit)

2 Tbsp. freshly squeezed lemon juice

2 Tbsp. flour

1 Tbsp. cinnamon (or 1 tsp. nutmeg)

Topping:

1 cup flour

1 cup sugar

scant salt

1 lightly beaten egg

1 stick melted butter

• Preheat oven to 375-degrees.
• Combing pears (apples) plumped raisins, brown sugar, and lemon juice. Toss well. sprinkle with flour and cinnamon (nutmeg). Toss well. Set aside.
• Combine flour, sugar & salt. Mix well. Cut in egg with pastry blender or fork and combine thoroughly until mixture resembles fine bread crumbs.
• Fluff pear mixture well and transfer to lightly greased 9x13-inch baking dish. Spread into prepared pan and top evenly with flour mixture. Drizzle with melted butter.
• Pop into oven and bake 35-45 minutes until topping is golden brown and crisp. Remove from oven and cool slightly before serving. Finish dessert with dollop of whipped cream or hearty scoops of good vanilla or cinnamon ice cream.

HINTS of AUTUMN ~ FRESH APPLE CAKE with CARAMEL GLAZE

"The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools."

- Henry Beston

~ Early October (Northern Michigan)

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FRESH APPLE CAKE with CARAMEL GLAZE

~ Delightful dessert from the Junior League of Saginaw Valley cookbook,

Between the Lakes (A collection of Michigan recipes)

*

2 cup sugar

1 1/2 cups vegetable oil

3 eggs

2 tsp. vanilla extract

3 cups flour

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp mace

1/2 tsp. salt

3 cups diced apples

juice of 1 lemon

1 cup chopped walnuts

Caramel Glaze (below)

• Beat sugar and oil in mixing bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add vanilla.
• Stir flour, cinnamon, baking soda, mace and salt together in bowl. Gradually add to egg mixture, beating constantly.
• Place apples n a bowl and sprinkle wit lemon juice. fold apples into batter. Add walnuts (the batter will be very thick). Spoon into well greased and floured bundt pan.
• Bake at 325-degrees for 1 1/4 hours.
• Remove from oven and cool on wire rack for 15 minutes. Invert onto serving plate and cool. Spoon Caramel Glaze over cooled cake. (16 servings)

Caramel Glaze

6 Tbsp. butter

6 Tbsp. brown sugar

1/4 cup heavy cream

1 tsp. vanilla extract

Melt butter in small saucepan. Add Brown sugar, cream & vanilla. Bring to rolling boil for 3 to 4 minutes or until mixture sheets off a spoon. Cool slightly.

AUTUMN FARE ~ MOUNTAIN TOWN SALAD

~ Oak leaves at the lake

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APPLE, DRIED CHERRY & WALNUT SALAD

with MAPLE DRESSING

(Mountain Town Salad)

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~ From Mountain Town Station Brewing Company & Steakhouse in Mount Pleasant, Michigan (http://www.mountaintown.com/menu.aspx)

comes this delightful salad.

*

Maple Dressing:

1/4 cup mayonnaise

1/4 cup pure maple syrup

3 Tbsp Champagne vinegar or other white wine vinegar (e.g. balsamic)

2 tsp. sugar

1/2 cup vegetable oil

Salad:

1 5-oz. bag mixed baby greens (about 10 cups)

2 Granny Smith apples, peeled, cored, cut into matchstick-size strips

1/2 cup dried tart cherries

1/2 cup chopped toasted walnuts

• For Dressing: Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt & pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
• For Salad: Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.

FRIDAY NIGHT FISH FEAST ~ GLAZED APPLE & HORSERADISH SALMON

"Any fool can count the seeds in an apple.

Only God can count all the apples in one seed."

~ Robert Schuller

~ Apple Orchard

(Old Mission Peninsula)

(http://www.oldmission.com/)

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GLAZED APPLE & HORSERADISH SALMON

~ Autumn supper blending the flavor of sweet salmon and tastes of the season.

*

4 (6-oz.) 1-inch thick skinned salmon fillets

extra-virgin olive oil

sea salt & freshly ground black pepper

sprinkling of thyme and rosemary

Glaze:

1/3 cup good apple jelly

1/4 cup vermouth

2 Tbsp. horseradish

2 tsp. finely snipped fresh thyme

2 tsp. finely snipped fresh rosemary

1 Tbsp. chopped chives or green onion

• Drizzle olive oil over salmon and massage into surface. Sprinkle with herbs, salt & pepper. Set aside.
• For glaze, place vermouth, horseradish, thyme and rosemary in saucepan. Bring to boil. Sir in apple jelly and simmer until melted. Remove from heat and add chives or green onion. Let cool slightly and brush over salmon, reserving remaining sauce for serving.
• Grill salmon on hot coals until opaque or until oil breaks through surface, about 10-12 minutes. While salmon is cooking, heat remaining glaze.
• Serve warm glaze over salmon garnished with fresh thyme and rosemary sprigs. Delicious with brown sugar-glazed baked peppered acorn squash. (4 servings)

Note: Pair salmon with a beautiful wine (Pinot Noir or Riesling) from Michigan's award winning wines.

(http://www.michiganwines.com/)

PUMPKIN SOUP with CHILI CRAN-APPLE RELISH & CITRUS-MARINATED TURKEY BREAST with MEXICAN CRANBERRIES / JOHNNYCAKE / BRANDIED YAMS / GARLIC GREEN BEANS

BREAKING TRADITION

~ time for simplicity

PUMPKIN SOUP with CHILI CRAN-APPLE RELISH

~ delicious recipe courtesy of Rachael Ray

1 Tbsp. extra-virgin olive oil

2 Tbsp. butter

1 fresh bay leaf

2 ribs finely chopped celery with greens

1 medium finely chopped yellow onion

salt and pepper

3 Tbsp. flour

2 tsp. thyme

2 tsp. hot sauce taste

6 cups chicken stock

1 (28-ounce) can cooked pumpkin puree

2 cups heavy cream

1/2 tsp. freshly grated nutmeg

Relish:

1 crisp apple

1/4 finely chopped red onion

2 Tbsp. lemon juice

1/2 cup dried chopped cranberries

1 tsp. chili powder

2 tsp. honey

1/2 tsp. ground cinnamon

In medium soup pot heat oil and butter over medium heat. Add bay leaf, celery and onion. Season veggies with salt and pepper. Cook 6-7 minutes until tender. Add flour, thyme and hot sauce. Cook for a minute. Whisk in chicken stock and bring to bubble. Whisk in pumpkin. Simmer soup 10 minutes to thicken then add cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

(8 first course, 4 entree servings)

While soup cooks, assemble relish. Adjust seasonings in soup and serve in shallow bowls with a few spoonfuls of relish.

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CITRUS~MARINATED TURKEY BREAST

~ delicious 10 year old recipe from Southern Living

1 (6-7 pound) boneless turkey breast

1 cup orange juice

1/4 cup lime juice

1/4 cup olive oil

3 Tbsp. cider vinegar

2 tsp. dried oregano

pinch coarse salt

cracked pepper

Combine orange juice and next 6 ingredients in jar. Shake vigorously. Set 1/2 cup marinade aside. Pour remainder over turkey in sealed plastic bag. Chill at least 8 hours, turning occasionally. Grill over hot coals 18 minutes on each side or until meat thermometer registers 170 degrees, brushing with remainder marinade. Let stand 10 minutes before serving.

(8 servings)

Note: To cook in oven, place on rack in roasting pan. Bake at 325 degrees for 1 hour and 10 minutes or until thermometer registers 170 degrees, brushing with marinade. Garnish with Mexican Cranberries.

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MEXICAN CRANBERRIES

1 (16-ounce) can whole-berry cranberry sauce

1 (10 1/2-ounce) jar jalapeno pepper jelly

2 Tbsp. chopped fresh cilantro

Combine all ingredients in a small saucepan. Cook over low heat, stirring often, until jelly melts. (2 1/2 cups). Serve with a side of Johnnycake and Brandied Yams.

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JOHNNYCAKE

2 cups flour

5 Tbsp. sugar

6 tsp. baking powder

1 tsp. coarse salt

2 cups yellow cornmeal

2 beaten eggs

1/2 cup melted butter

2 cups buttermilk

Preheat oven @ 425 degrees. Grease 10 - inch iron skillet. Sift flour with sugar, baking powder and salt. Add cornmeal, mixing well. In medium bowl, combine egg, melted butter and buttermilk. Add flour mixture, stirring only until moistened. Spoon into iron skillet. Bake 25 minutes or until golden-brown. Cut in wedges and slather with sweet butter.

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BRANDIED YAMS

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5 large sweet potatoes

(organic are best)

1/4 cup sugar

1/3 cup brandy

3 Tbsp butter

1 tsp. salt

1/2 tsp. ginger

1/8 tsp. nutmeg

cracked pepper

1 Tbsp. melted butter

1 Tbsp. grated orange rind

Toasted pecans

Garnish: orange slices and toasted pecans

Cook sweet potatoes until tender, about 45 minutes. Peel and mash. Stir in sugar and next 6 ingredients. Spoon into lightly greased baking dish. Brush with melted butter and sprinkle with orange rind. Bake at 350 degrees for 25-30 minutes. Garnish with orange rind. (serves 8)

... and DON'T forget the Garlic Green Beans!

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GARLIC GREEN BEANS

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2 pounds fresh green beans

1 cup water

1/4 cup butter

4 cloves minced garlic

pinch salt

cracked pepper

1/3 cup chopped fresh parsley

Wash bean and remove ends. Bring water to boil and add bens. Return to boil, cover and simmer 10 minutes or until crisp-tender. Drain. While beans are cooking, melt butter over medium heat. Add garlic, stirring constantly (don't scorch garlic or it will become bitter). Add seasonings and beans and cook, stirring for 3 minutes. Sprinkle with parsley.(8 servings)

~This is a great EASY meal for an 'untraditional' holiday or when scampering home after the 'traditional' Family Thankgiving outing ...The DETROIT LION HOME 'TURKEY DAY' GAME!

DEEP DISH DUTCH APPLE PIE

DEEP DISH DUTCH APPLE PIE

"Good apple pies are a considerable part of our domestic happiness."

~ Jane Austen

*

(October is the best month for apples ...
do yourself a favor and make a pie. If you choose,
omit the crust and make apple crisp.)

• 1 10-inch unbaked deep dish pie shell
  
  Topping:
  
  1 1/2 cups flour
  2/3 cup brown sugar, firmly packed
  2/3 cup sweet butter
  
  Filling:
  
  7-9 large baking apples (Northern Spy best)
  2 Tbsp. lemon juice
  3 Tbsp. flour
  3/4 cup sugar
  1 heaping tsp. cinnamon
  dash salt
  dots of butter
  
  Make topping: Combine flour and sugar. Cut in butter
  with pastry blender until mixture is consistency
  of coarse cornmeal. Set aside.
  Preheat oven to 400 degrees.
  Make filling: Core apples and pare, slicing into large bowl.
  Sprinkle with lemon juice.
  Combine flour, sugar, cinnamon and salt.
  Toss with apples. Turn into unbaked pie shell
  distributing evenly. Dot with butter. Cover with topping.
  Bake 45 to 60 minutes (apples bubbling).
•