Last but certainly not least in this series: the apple tart. For this tart, a loose bottom pan is also ideal, but not necessary. However, don’t use a deep one like I did – it takes forever to cook! A 9-12″ shallow tart pan should be good.
You’ll want the same Pâte Brisée recipe from the Quiche. However, since this is a sweet tart, I like to up the sugar just a touch (maybe a scant tablespoon). Whether or not you do that is totally up to you. Now for the filling: Read More:
I was shuffling through my collection of cocktail recipes, when I found this one. As we are approaching the first anniversary of Sandy’s devastation here in New Jersey, it seemed appropriate. Our family was very lucky – we live in a relatively sheltered house, we had just had a generator installed, and we have a fireplace. No trees fell on our house (though many fell around it, and one very large tree took out the power lines to the house); the water ran around us. Our house remained standing (though, to me, sleeping on the second floor, it sure didn’t sound like it would). So, after the storm passed, and we could not leave the house, we were comfortable. Many, many were not nearly so lucky. I’d like to dedicate this drink to them. When you mix it, remember those who lost loved ones, homes and livelihoods in Super Storm Sandy. See Recipe
Cool evenings send us to the dark liquor. However, being out of whiskey and cognac there was nothing for it but to go with rum. Not that I have anything against rum. Rum is great. It’s the closest I can get to recreating a tropical vacation here in the Mid-Atlantic. Anyway, I was thinking a dark and stormy might be tasty, but we didn’t have any ginger beer. We did, however, have fresh ginger. So I sliced some of that and pounded it in the mortar and pestle, poured lime juice over it, and let it sit for a few minutes. Strain it into a glass, add rum and top up with seltzer and tadaa! A gingery rum drink.
So, I came across a couple of overripe nectarines in the fridge a couple days ago. They smelled wonderful, but I admit, I’m very picky about the texture of my fruit, and I knew I didn’t want to eat them out of hand. What to do, what to do? Make a cocktail of course! I had just picked some of my sadly neglected, but thriving mint, which I threw into the mix, and as it was a cool night, out came the rye. Three rocks glasses, two thirds of a nectarine in each with 10 or so leaves of mint, a squeeze of lemon all smooshed together and covered with rye and ice. Yum, yum.
Nothing says Autumn like fresh grapes. I’m not talking about those aroma-less, seedless excuses for grapes you can buy in the grocery store all year long. I’m talking about big, plump, seedy, perfumed grapes. Concord grapes, for example. Freshly picked. There’s a fruit you can smell from a mile away. Plop those on top of focaccia with rosemary and anise seeds and bake it in the oven; suddenly your whole house will smell absolutely amazing. Breath it in; that’s the smell of harvest time.