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'

WELCOME OCTOBER ~ ROASTED TOMATO SOUP

"The sweet calm sunshine of October, now

    Warms the low spot; upon its grassy mold

The purple oak-leaf falls; the birchen bough

    drops its bright spoil like arrow-heads of gold."

~ William Cullen Bryant

ROASTED TOMATO SOUP

~ awesome Autumn fare, perfect while tomatoes are still in abundance

(slightly adapted from Smitten Kitchen)

Soup

3 lbs. plum tomatoes, halved lengthwise

2 Tbsp. extra-virgin olive oil

2-4 'unpeeled' large cloves garlic

1 tsp. finely chopped fresh thyme leaves or 1/4 tsp dried

1/4 tsp. (or more to taste) dried crushed red pepper

4 cups organic chicken or vegetable stock

Topping

4 slices rye bread

(toasted until hard and lightly buttered on one side)

1 Tbsp. grated raw red onion

1 cup (or more) coarsely grated white cheddar

• Soup: Preheat oven to 400º. Wrap garlic cloves in tight foil packet. Place tomatoes, cut side up, on large baking sheet. Sprinkle generously with coarse salt and freshly ground black pepper. Drizzle tomatoes with olive oil. Add foil packet of garlic to tray. Roast until tomatoes are brown and tender (garlic will be very tender), about 1 hour or longer depending on thickness of tomatoes. Cool slightly. (Can be made ahead, refrigerated, and reheated before finishing recipe.)
• Unwrap garlic packet and peel or squeeze garlic from peel. Transfer garlic, tomatoes and any accumulated juiced to a blender or food processor and pulse machine on and off until tomatoes are a chunky puree. Transfer tomatoes to medium pot and add thyme, crushed red pepper and stock and bring t a boil. Reduce heat to a simmer and cook, uncovered, for 25 minutes. Remove from heat and adjust seasonings to taste.
• Topping: Preheat oven to 350º. Arrange four ovenproof soup bowls or crocks on large foil-lined baking sheet. Float toast slice in each bowl, buttered side up and divide grated cheese generously over top. Top with grated red onion. Bake on tray for 15-20 minutes, until cheese on top is bubbling and brown at the edges. (If desired and needs more browning, preheat broiler and finish for a minute or two under broiler.) Serve immediately. (4 servings)

Note: Easily doubled ... the soup is delicious and stands on its own.

WELCOME SUMMER!

FAVORITE ANNIVERSARY BRUNCH ~ CHIVE BLOSSOM OMELET / ORANGE SCONES with BERRIES & CREAM

"A simple enough pleasure, surely, to have breakfast alone with one's husband, but how seldom married people in the midst of life achieve it."

~ Anne Morrow Lindbergh

CHIVE BLOSSOM OMELET

~ A seasonal treat captured when chive blossoms first bloom

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4 fresh organic eggs
4 Tbsp. sour cream
pinch of coarse salt and freshly ground black pepper
2 tsp. fresh chopped parsley
1 Tbsp. fresh chopped chives
2 Tbsp. unsalted butter
12 rinsed & patted dry chive blossoms

• Lightly beat eggs, sour cream, salt, pepper, parsley and chives.
• Preheat omelet pan and melt butter. Pour in egg mixture and leave undisturbed until omelet begins to set. Lower heat and, tipping pan slightly, lift edges to let uncooked egg run underneath.
• When omelet is firm, sprinkle with chive blossoms and fold in half.

ORANGE SCONES with BERRIES & CREAM

~ Delicious orange zested rolled up scones from delightful little book - Scones, Muffins & Tea Cakes

2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons granulated sugar
5-1/2 tablespoons unsalted butter, chilled and cut into pieces
1 extra large egg, beaten
1/2 cup heavy (whipping) cream
2 tablespoons unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon orange zest
6 to 8 cups fresh berries (such as strawberries, raspberries, blackberries and tayberries), washed and dried
1/4 to 1 cup granulated sugar, depending upon the sweetness of the berries
1 to 1-1/2 cups heavy (whipping) cream, whipped and lightly sweetened with 2 teaspoons of granulated sugar

• Preheat the oven to 425 degrees F. Lightly grease baking sheet and set aside.
• In a small bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, 2 knives, or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal. In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together.
• Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 4 inches by 8 inches.
• Brush the dough with the melted butter. Sprinkle with the sugar and orange zest. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers.
• Cut the roll into eight 1-inch-thick slices. Lay slices down sideways on the prepared baking sheet and bake for 12 to 15 minutes, or until scones are golden.
• Slice the strawberries and place in a large pretty bowl with other whole berries, if available. Sprinkle with sugar and refrigerate for 1 to 2 hours. To serve, heap spoonfuls of berries over each scone and top with freshly whipped cream. (8 scones)

FAREWELL 'SWEET MAY' (GARDEN STROLL)

"In my garden there is a large place for sentiment. My garden of flowers is also my garden of thoughts and dreams. The thoughts grow as freely as the flowers, and the dreams are as beautiful." 

 ~ Abram L. Urban

"Show me your garden and I shall tell you what you are."

~ Alfred Austin

TWO DIFFERENT WORLDS ~ RICE NOODLES with SHRIMP & CILANTRO

"Between two worlds life hovers like a star, twist night and morn, upon the horizon's verge."

~  Lord Byron 

MAY GARDENS OF OVERHILL

(Bloomfield Village)

From morning to night, ever-changing perennial gardens

(Bearded Iris, Wildflowers, Hosta, Rhododendron, Azalea, Ferns)

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RICE NOODLES with SHRIMP AND CILANTRO

This yummy colorful Pad Thai variation skips bean sprouts, eggs, and peanuts in favor of fresh red pepper and cilantro ... a favorite 'simple supper' at both home & cottage (slightly adapted from Fine Cooking) 

8  oz.  1/4 in. wide dried rice noodles (pad thai)

2-3  limes (1 juiced and 1 sliced in wedges)

2  Tbsp. light brown sugar

2  tsp. soy sauce

1  tsp. fish sauce

1  lb. peeled and deveined large shrimp

3  generous Tbsp. peanut oil

1  tsp. ground coriander

freshly ground black pepper to taste

1  cored, seeded, and finely diced red pepper

1  cored, seeded, and finely diced orange or yellow pepper

1  seeded and finely diced large jalapeno

1-2  finely diced large shallots

1/4  heaping cup fresh cilantro

• Bring a pot of well-salted water to a boil. Add noodles, lower heat to a gentle simmer and cook, stirring occasionally until noodles are just tender, 5-7 minutes. Transfer to colander and run under cold water to cool slightly. Drain well.
• In a small bowl, combine lime juice, sugar, soy sauce and fish sauce; set aside. In a medium bowl, toss shrimp with 1 generous Tbsp. of the oil, coriander, freshly ground pepper and pinch of coarse salt.
• Heat remaining 2 Tbsp. of oil in large skillet over medium-high heat until shimmering hot. Add peppers and shallots, sprinkle with pinch of salt and cook, stirring, for 1 minute. 
• Add shrimp and cook, stirring, until it turns pink and almost cooked though, about 2 minutes. Add lime juice mixture and cook, stirring, until shrimp is cooked through, about 1 minute more.
• Add noodles and half of the cilantro; toss until noodles heat through and pick up the sauce, 1-2 minutes. 
• Serve topped with remaining cilantro and lime wedges on the side for squeezing.  (3-4 servings)  

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WEEKEND 'ROCK GARDEN' PROJECT 

(Hubbard Lake)

Blessed to share time between 'Two Different Worlds' ... thankful for the beauty of each.

IT'S PEONY TIME (Life of a happy Tree Peony)

"The bee emerging from deep within the peony departs reluctantly." 

~   Basho, Matsuo

Tree Peonies are woody perennial shrubs. They bloom at the beginning of May before the herbaceous peony bloom. Their woody structure allows them to produce gigantic dinner-plate-sized flowers on plants that grow from 3 to 7 feet tall. After the bloom, tree peonies provide structure to the garden with deep green leaves in summer and bronze and purple foliage in fall. Native to China and cultivated for millennia, these deer-resistant plants thrive in horticultural zones 4-9. Tree peonies grow slowly, producing 1 to 6 inches of new growth each year. Given well-drained soil and dappled sunlight, they will live for centuries. Stately, rare, huge flowers, nice leaf coverage, simply fabulous.

'APRIL LOVE' ~ AS THE GARDEN GROWS

"Every spring is the only spring - a perpetual astonishment."

~ Ellis Peters

"Now every field is clothed with grass, and every tree with leaves; now the woods put forth their blossoms, and the year assumes its gay attire."

~ Virgil