Posts tagged ‘Apple’

April 19, 2011

Persephone Entertains | Quick Flower Arrangements

It’s late April here in Ohio and in my backyard, I have a crab apple tree* in near-full bloom.  In my front yard, I have a magnolia tree in near-full bloom.  I have grape hyacinths popping up under the forsythia.

Using my prep bowls, I nestled sprigs of crab apple and hyacinth for personal arrangements on the dinner table.

In stemless martini glasses I cut short stems of magnolias to march down the center of the table.

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December 21, 2010

Locavore Dessert | Caramelized Apple Cranachan

It’s snowy and cold here in Ohio.   Perfect Christmas weather.

But don’t let that weather preclude you from making something deliciously local and in season.  At the Greener Grocer in North Market, you can pick up the three or four ingredients you need for this simple, luscious dessert.  In fact, it makes a fantastic Christmas pudding because it’s dead simple.

This is a Scottish dessert.  And Scots know that when it’s cold, a wee bit of whisky will warm you up.  This cranachan is essentially whipped Snowville Cream mixed with local honey and a bit of good bourbon whiskey.  Do your level best not to eat the whole bowl straight.  Instead, this time of year, top with a sliced local apple  that’s been caramelized in a bit of butter and a sprinkling of toasted rolled oats or spelt.

Ohio River Valley Cranachan, Serves 4

2 apples, cored and thinly sliced (I used ones from Hirsch Farm)

2 T butter (you can make your own with Snowville)

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October 4, 2010

Apple-licious Breakfast

Cherub likes a good breakfast. 

This morning, since it’s gotten a little chilly, I served her some hot cereal.  I couldn’t find local oatmeal, so rolled spelt, from Stutzman Farm made an even exchange.   You can find Stutzman products at the Greener Grocer.  It cooks pretty much like oatmeal, two parts liquid (milk, local apple cider, water, etc.) to one part spelt.  I topped it with carmelized apples (sliced apple from Gillogly Orchard, sautéed in butter from Snowville, with a drizzle of local honey from John E. Egleston and a sprinkling of non-local cinnamon) and a further drizzle of honey. 

The great thing about it, too, is that there’s enough for leftovers.  So before school tomorrow, her healthy local breakfast  is already made.

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