It’s that time of year… We recently went apple picking at QuonQuont Farm. Then I picked up some fresh baby ginger and turmeric from the Hampshire College Farm. What better way to meld these beautiful flavors than to cook up a sauce for any occasion.
With so many sweet potatoes and apples in our winter veggie CSA I had to figure out *something* to make with them. The fennel and mascarpone just top it off with a luxurious touch.
Upscale apple sauce? Whatever you want to call it, this spiced up side was on everyone’s plate at Christmas dinner.
A rich, autumn dish that goes over well with any crowd.
Super easy way to please the crowds with a decadent dessert after some apple picking. Even better with a scoop of Mt Tom’s vanilla ice cream.
This particular recipe is based on the Weight Watchers version of an apple crumble pie, so it’s a bit leaner on the butter use than a typical pie. I subbed in whole wheat pastry flour for white, and I chose to use dark brown sugar in the crumble because of its intensity of flavor.
Autumn has arrived in New England. This particular season is so wonderful: clean and crisp, cool and colorful. It welcomes a harvest of new crops from the farms, and with that tons of apples. This recipe will only use up one of those little beauties, but it’s tasty.
This cookie is similar to a morning glory muffin–packed with fiber, fruits and vegetables, whole grains, and warm spices.
The color of this soup is really quite nice. A beautiful shade of orange that’s not too bold, and not too boring.
This recipe is reminiscent of fall with the use of fresh apples and cinnamon, but hearty for winter with those steel-cut oats. It’s not too sweet at all, just the sweetness of the apples and raisins, really.