THE VILLAGE VOICE

"Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all." ~ Stanley Horowitz FALL ABSTRACTS (AUTUMN LEAVES) _____________________ PEAR TARTE TATIN ~ Delightful and easy autumn dessert from A Taste of the Canadian Rockies Cookbook (Lake O'Hara Lodge, Yoho National Park) _________________ 5-6 peeled, cored and sliced pears 4 Tbsp. butter 1/4 cup sugar cinnamon to taste nutmeg to taste 12-inch pie pastry (1/8 inch thick) Whipping cream On stovetop , in an oven proof skillet, melt butter. Add sugar and caramelize (be careful as sugar burns very easily). Remove from heat. Add pears, sprinkle with cinnamon and nutmeg. Cover with pie pastry and with paring knife stab vents through pastry top. Bake 10 minutes in preheated 400-degree oven, then reduce heat to 375-degrees and bake for 20 minutes. Using oven mitts on both hands, remove from oven, invert large platter over skillet, turn skillet and platter over together sot that tarte ...

"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...

“Know what you want to do, hold the thought firmly, and do every day what should be done, and every sunset will see you that much nearer the goal." ~ Elbert Hubbard Golden November sunset ( Hubbard Lake) ________________ FRESH APPLE CAKE with CARAMEL GLAZE ~ The spicy smell of autumn fills the air ... each bite, the gift _________________ 2 cups sugar 1 1/2 cup vegetable oil 3 organic eggs 3 cups AP flour 2 tsp. cinnamon 1 tsp. baking soda 1 tsp. nutmeg 1/2 tsp. mace 1/2 tsp. salt 2 tsp. real vanilla extract 3 cup pared, cored, and diced Michigan apples juice and zest of 1 lemon 1 cup chopped toasted walnuts Caramel Glaze Preheat oven to 325-degrees. Grease and flour bundt or large tube pan. Combine sugar and vegetable oil in large bowl. Beat until well combined. Add eggs, one at a time, beating well after each addition. Sift together flour, cinnamon, baking soda, nutmeg, mace, lemon zest and salt. Gradually add to egg mixture, beating constantly. Add vanilla and combine thoro...

"November always seemed to me the Norway of the year." ~ Emily Dickinson CHRYSANTHEMUM (November Flower of the Month) _________ APRICOT MOUSSE ~ Sweet Decadence from an old Southern Living, perfect for the holidays _______________ 20 ladyfingers 3 (16-oz.) cans undrained apricot halves 2 envelopes unflavored gelatin 5 organic egg yolks 1 1/4 cups sugar, divided 1/8 tsp. salt 1 cup milk 2 Tbsp. apricot brandy (or light rum) 1 (2-oz.) package slivered almonds 1 1/2 cup whipping cream 3/4 cup whipping cream 2 Tbsp powdered sugar 1/8 tsp. almond extract Garnishes: apricots sliced toasted almonds fresh mint sprigs Cut a 30 x 3-in. strip of wax paper; line sides of a 9-inch springform pan with strip. Split ladyfingers in half lengthwise; line sides and bottom of pan with ladyfingers. Drain apricots, reserving 1/2 cup juice. Set aside 4 apricots for garnish. Add remaining apricots to food processor and process 1 minutes. Set aside. Sprinkle gelatin over 1/2 cup juice and set ...

"Keep your face to the sunshine and you cannot see the shadow. It's what sunflowers do." ~ Helen Keller UPSIDE-DOWN PEAR SKILLET CAKE ~ Another treasured autumn treat from 1991 issue of Bon Appetit ('Baking a cake in a skillet is a time-honored tradition. French cooks use one for tarte Tatin, which this dessert resembles; here in the U>S> it was the way to go with pineapple upside-down cakes back in the fifties.") ________________ 1 cup firmly packed golden brown sugar 6 Tbsp. unsalted butter cut into 4 pieces 1 1/3 cups AP flour 1 1/3 cups sugar 2 tsp. ground cinnamon 1 1/4 tsp baking soda 1/2 tsp. salt 2 large eggs 1/2 cup corn or vegetable oil 1 small, unpeeled, coarsely grated pear 1 Tbsp. grated peeled fresh ginger (1 tsp. ground) 4 peeled, cored pears (cut into 6 wedges) good vanilla/vanilla bean ice cream Position rack in center of oven and preheat to 350-degrees. Sprinkle brown sugar evenly over bottom of heavy 12-inch ovenproof skillet (preferabl...

"The Indians and English use them much, boyling them with Sugar for Sauce to eat with their Meat, and it is a delicious sauce." ~ John Josselyn (while visiting New England in 1663) ~ Cranberry _______________ CRANBERRY PEAR PIE with OATMEAL STREUSEL ~ Save room for a piece (or least a forkful) of this delightful seasonal dessert (from stockpile favorites Cooking Light - Nov 2007) ____________ STREUSEL : 3/4 cup regular oats 1/2 cup packed light brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg dash of salt 2 Tbsp. chilled butter, cut into small pieces FILLING: 3 cups (2 large) 1/2-inch cubed, peeled Anjou pear 2 cups fresh cranberries 2/3 cup packed light brown sugar 2 1/2 Tbsp.cornstarch ________ 1 unbaked 9-inch deep dish pastry shell Preheat oven to 350-degrees. STREUSEL : Combine oats, brown sugar, cinnamon, nutmeg and salt in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. FILLING : Combine cranberries, pear,...

"The thinnest yellow light of November is more warming and exhilarating than any wine they tell of. The mite which November contributes becomes equal in value to the bounty of July." ~ Henry David Thoreau ~ Golden days ______________ PRALINE PUMPKIN TORTE ... A perfect ending for a festive dinner (from Sunset clipping ~ Nov 2005) _______________ 3/4 cup firmly packed brown sugar 1/3 cup unsalted butter 3 Tsp. plus 1 3/4 cup whipping cream 1 cup chopped pecans 4 large eggs 1 2/3 cups granulated sugar 1 cup vegetable oil 2 cups cooked pumpkin (canned fine) 1 tsp. vanilla 2 cups all-purpose flour 2 tsp. baking powder 3/4 tsp. ground cinnamon 3/4 tsp. ground ginger 3/4 tsp. ground nutmeg 1 tsp. baking soda 1 tsp. salt 1/4 cup powdered sugar Preheat oven to 350-degrees. Butter 2 9-inch round cake pans. Line bottoms of pans with parchment. PRALINE: In heavy 1-2 quart pan over low heat, stir brown sugar, butter, and 3 Tbsp. whipping cream until melted and blended, about 5 minute...

"I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion." ~ Henry David Thoreau ~ Pumpkins on parade _____________ PUMPKIN POUND CAKE ___________ 1 cup soft unsalted butter 3 cup sugar 5 large organic eggs 3 cups flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 2 tsp. ground cinnamon 1/4 tsp. ground cloves 1/2 tsp. ginger 2 cups mashed pumpkin (canned is fine) 1/3 cup bourbon (or rum) Preheat oven to 325-degrees. Beat unsalted butter at medium speed about 2 minutes or until soft & creamy. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears . Combine flour and next 6 ingredients. Combine pumpkin and bourbon (rum). Add flour mixture to creamed mixture alternately with pumpkin mixture , beginning and ending with flour mixture. Mix after each addition on low until blended. Pour batter into greased and floured 10-inch tube pan. Bake for 1 hour and 25-30 ...

"Anyone can count the seeds in an apple but only God can count the number of apples in a seed." ~ Robert H. Schuller ~ Apple orchard (Old Mission Peninsula) _________ APPLE COCONUT CAKE with BROWN SUGAR GLAZE 3 cups flour 1 tsp. baking soda 1/2 tsp. salt 1 cup oil 3 organic eggs 2 1/4 cup sugar 2 tsp. vanilla 2 cups chopped toasted pecans 3 cups peeled and chopped apple 1/2 cup flaked coconut Preheat oven to 350-degrees. Combine flour, baking soda and salt; set aside. Combine oil, eggs, sugar, and vanilla and beat on medium for 2 minutes. Add flour mixture at low just until blended. Fold in toasted nuts, apples and coconut (batter will be stiff). Bake in greased & floured tube pan in middle of oven for 1 hour and 25-30 minutes, until toothpick in center comes out clean. Cool in pan for 10 minutes; remove & drizzle with warm Brown Sugar Glaze . BROWN SUGAR GLAZE 1/2 cup brown sugar 1/2 cup unsalted butter 1/4 cup milk Combine and bring to full boil, stirring con...

~ Michigan Wine Country ~ LEFT FOOT CHARLEY (Village at Grand Traverse Commons) ~ Traverse City ___________________ TARTE TATIN ~ October is apple time in Michigan. Please enjoy this simple open-face apple French dessert compliments of Edible Grande Traverse /Fall 2008. ____________ TARTE TATIN Pie dough: 1 cup pastry or all-purpose flour 1/4 tsp. salt pinch of sugar 5 Tbsp. cold unsalted butter 2 1/2 to 3 1/2 Tbsp. ice water In mixing bowl, blend four, salt and sugar. Add butter and blend in by cutting up into pieces i the four, using a pastry cutter, 2 knives slicing against each other, or your fingertips. When most of the flour and butter have been incorporated but still small, pea- sized lumps of butter visible, sprinkle on about 3 Tbsp. of ice water. Mix lightly until it all just barely holds together in a ball. Add a little more water if mixture is still too dry. Form quickly into a ball, cover n plastic, and refrigerate for about 30 minutes. Tarte : 3 Tbsp. butter 3/4 cup...

"I could give up chocolate but I'm not a quitter.' ~ Author Unknown ~ Chocolate Moose ________________ CHRISTMAS CAPPUCCINO MOUSSE ~ Decadent & delicious __ 1 1/2 cups whipping cream 4 large organic eggs 8 oz. chopped good bittersweet chocolate 4 tsp. instant espresso p owder 1/8 tsp. cream of tartar 1/4 cup sugar 1 tsp. vanilla extract Unsweetened whipped cream chopped chocolate covered espresso beans (Trader Joe's) fresh mint sprigs fresh cranberries Separate whites from egg yolks. Let stand at room temperature. Whisk 1/4 cup cream and eggs yolks in saucepan. Set over low heat and cook, whisking constantly for 2 minutes or until mixture thickens. Add chocolate & espresso powder; stir until smooth. Remove from heat. In large bowl, whisk egg whites until foamy. Add cream of tartar and continue to whisk until whites begin to mound. Gradually add sugar, whisking constantly until stiff peaks form. Fold c hocolate mixture into whites, blending well. In chilled...

~ Autumn leaves of red and gold (Bloomfield Village) ___________ PEAR~CRANBERRY CRISP with CINNAMON ICE CREAM ~ Beloved pears, cranberries and ice cream ... the perfect ending to a perfect meal. This treasured recipe is a favorite holiday dessert, clipped from BON APPETIT (Nov 2002). * 3 lbs. ripe Anjou pears (about 5) peeled, cored, cut into 1-inch pieces 1 cup fresh cranberries 3/4 cup sugar 1 1/4 cups all purpose flour 1/2 cup finely ground walnuts 1/4 cup packed dark brown sugar 1/4 tsp ground cinnamon 1/2 cup (1 stick) unsalted butter, melted, cooled Cinnamon Ice Cream* Preheat oven to 350-degrees. Toss pears, cranberries, and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to 11x7x2 inch glass baking dish. Mix flour, next 3 ingredients , and 1/4 cup sugar in medium bowl. Add butter; using fork, stir until moist clumps form. Sprinkle topping over fruit in dish. Bake crisp 45 minutes. Increase oven temperature to 375-degrees. Bake until golden, about 10 ...

~ The great pumpkin ____________ PUMPKIN TIRAMISU ~ A break from traditional , loosly adapted from GOURMET (Nov 2006) * 1 1/2 cup chilled whipping cream 3/4 cup sugar 1 (8-oz) container mascarpone cheese (Italian cream cheese) 1 (15-oz) can pure pumpkin 1/2 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves 1/4 tsp. nutmeg 1/4 tsp. cardamom 2 packages good quality ladyfingers 1/4 cup finely ground espresso, divided 1/3-1/2 cup Amaretto or Frangelico liqueur 2-3 oz. crushed gingersnaps or amaretti cookies Beat chilled whipping cream and sugar until peaks form. Set aside. Whip mascarpone cheese. A dd pumpkin and spices and combine with whipped cream until smooth. Dip 1/2 of ladyfingers into liqueur and line bottom of 9-inch springform pan with ladyfingers, overlapping and crowding to fit. Sprinkle with 1/3 ground espresso. Spread 1/2 of filling over ladyfingers. Repeat with remaining ladyfingers, dipped in liqueur . Sprinkle with 1/3 espresso. Top with remaining fill...

"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...