THE VILLAGE VOICE

"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....

"Bittersweet October. The mellow, messy, leaf-kicking, perfect pause between the opposing miseries of summer and winter." ~ Carol Bishop Hipps AUTUMN MUM ________________________ 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. C...

"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 ____________ AUTUMN GRAPE, APPLE, PEAR & WHITE CHEDDAR SALAD with TOASTED PECANS ~ Classic autumn favorite adapted from Cooking Light (October 2005) ___________ 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 r...

"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) ____________ 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...

"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) _____________ 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-d...

~ Oak leaves at the lake ______________ APPLE, DRIED CHERRY & WALNUT SALAD with MAPLE DRESSING (Mountain Town Salad) _________________ ~ 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 , a...

" 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/ ) _______________ 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 sa...

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 serv...

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).