Weekend Special – Dark & Stormy!

WOW! The potential is real for the strongest hurricane hit on the Northeast in at least a couple decades this weekend! Forget dinner parties and entertaining, it sounds like we’ll be battling high winds and torrential rain.

Still, ya gotta eat! If the power goes out you may need to do some Cooking Straight from the Pantry. (Of course I’m assuming you have a gas stove like I do.) Then again, with no power, you may need to clean out the freezer! I’ve got a couple of strip steaks in my freezer. (‘m not sure but I think I have a nice chunk of gorgonzola, so I can make one of my favorite sauces to go with it. There is a beautiful Pork Tenderloin in there as well. It will be perfect hot off the grill.

What to go with it? With all the excitement, I’d keep it simple. Grilled Zucchini or Corn and a Green Salad should do it. If the powers out, dessert’s easy – whatever ice cream or Gelato is rapidly melting in the freezer!

And finally, what to drink? A Dark & Stormy of course!

Dark & Stormy

1- 2 ounces dark rum
4-6 ounces ginger beer
Lime wedge

Fill a tall glass with ice cubes, stir in the rum and the ginger beer. Top it off with a squirt of lime and enjoy!

Stay safe and dry this weekend and bon appétit!

How will you ride out the storm? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Weekend Special – Get Out the Grill!

Finally, it is now really, truly, officially summer! It’s time for fun filled days and long, lazy evenings on the deck or on the beach. Enjoy dinner around the picnic table while the sun slowly sets. After dinner, relax under the stars and watch the fireflies dance.
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Pleasant Lake at Sunset

Stumped on what to cook this weekend? Here are a few ideas!

To Start:
My favorite all time summer appetizer has got to be Summer Rolls with Vietnamese Dipping Sauce. They take a bit of time and a bit of practice to get the hang of it but they are just wonderful.

The pick-your-own strawberry farms are now open! Looking for a festive cocktail to start the evening? How about a Strawberry Tini or a Strawberry Smoothie for the kids (or for dessert)?

The Main Event:

Moving on to dinner, think pork chops hot off the grill. Let them marinate overnight and they will be tender and juicy. My Grilled Mustard Pork Chops are sure to please. Or if you like it a little spicy, try my Spicy Barbeque Sauce. (It’s great with both chicken and pork.)

A nice crispy slaw is the perfect side dish for your grilled chops. Both Jicama Slaw and Asian Slaw are great choices and will add some crunch to your meal.

Sweet Finish:
Load up on ripe sweet berries for a song. Spend an hour or two in the fields picking your own and then head home to make Strawberry Gelato.

Have a great weekend!

Bon appétit!

Strawberry Tini
Serves 2

6-8 fresh strawberries
2 ounces vodka
1 ounce strawberry (or raspberry or orange) liqueur
4 ounces limeade or lemonade
Splash of club soda or sparkling water
Garnish: fresh strawberries

Put the strawberries, vodka, liqueur and limeade in a blender and process until smooth.

Pour the tini into a cocktail shaker (optional: strain the tini through a fine-mesh sieve into the shaker to remove the seeds) with 3-4 ice cubes. Shake vigorously and strain into a chilled martini glasses, add a splash of club soda and garnish with a fresh strawberry.

For a big crowd, blend a big batch of strawberries, vodka, liqueur and limeade in advance. Strain or not and store the mixture in the freezer. No need to fuss with a cocktail shaker, pour directly into martini glasses, top off with a little club soda and garnish with fresh berries.

Strawberry Slushie
Serves 1

6-8 fresh strawberries
4 ounces limeade or lemonade
1 teaspoon honey (optional)
6-8 ice cubes
Garnish: fresh strawberries

Put the strawberries, limeade and honey in the blender and process until smooth. Add the ice cubes and process until smooth. Pour into a festive glass and serve.

What are serving this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Chillin’ & Grillin’ Memorial Day Weekend Special

I’m keeping my fingers crossed for a sunny or even partly sunny weekend. Memorial Day Weekend is always busy with the cottage and beach clean-ups and visits with family and friends. After a busy day with spring cleaning, launching boats and planting geraniums, everyone will be ready for a relaxing cookout. Let’s hope the weather cooperates!

Here are a few ideas:

To Start:  Quench everyone’s thirst with a refreshing Shandy. A European favorite with lots of variations it’s a great way to start a picnic or cookout.

After a busy day appetites will be hearty. Let your guest nibble on a big platter of fresh veggies with Tapenade and/or White Bean Dip. Meanwhile, put the grill to work with some Grilled Antipasto.

The Main Event:
Keep it simple and delicious. Grilled Chicken with Shallots & New Potatoes is always a good choice for a crowd. Who doesn’t like chicken? Then again, maybe you’re in the mood for beef. The New Potatoes will pair beautifully with a couple of Grilled Strip Steaks. The Gorgonzola Sauce  is a delicious addition. Add a beautiful Garden Salad and dinner is done.

Sweet Finale: Watch me make Rhubarb Crisp on Cook’s Corner – WMUR/Channel 9 – NH’s ABC affiliate 

My rhubarb plant is big and bright and ready for harvest. What could be better than Rhubarb Crisp for dessert. If you have a bunch of kids at the party, add a pan of Triple Threat Brownies.

Have a fun and festive feast! Bon appétit!

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Shandy
Serve 4

8 ounces cold limeade or lemonade
8 ounces cold ginger ale
16 ounces cold ale
Lemon and lime slices

Put the lime- or lemonade, ginger ale, ale and a few lemon and lime slices in a large pitcher. Stir to combine. Serve the shandies over ice with a slice of lemon or lime.

Ginger and Lime Fizz
Serve 2
8 ounces cold limeade
8 ounces cold ginger ale
Lemon and lime slices

Fill glasses with ice, add the lime- or lemonade and top with ginger ale. Garnish with a slice of lemon or lime.

How will you celebrate Memorial Day Weekend? Growing webs between your toes? How are you staying happy and sane during all this rainy weather? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Weekend Special – Surviving Rainy Days

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Forget April showers, it’ the middle of May and it’s been raining every … single … day for a week. Even worst, there is more, too much more, in the forecast.

It may be cold and damp but it doesn’t seem right to cook up a wintery concoction. At the same time, who wants to stand outside by the grill in the rain?

What to cook when the calendar says spring and the weather says blech!?! I like to bring out dishes that have their roots in the hot, dry dessert!

Here are a few ideas!

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To Start:
Brighten everyone’s mood with a special cocktail. Inspired by the sweet and spicy mint chai (tea) found in a Moroccan tea room, try my Moroccan Mintini. Next, instead of the same-old-same-old platter of cheese and crackers, start your guests off with Feta & Walnut Spread. Add a few Spicy Olives and Roasted Almonds to nibble.

The Main Event:
My Spicy Chicken Stew will remind you of Morocco on a cool, clear evening. Pretend you are on an oasis under a full desert moon. Add some Couscous with Dried Fruit and Pine Nuts and dinner is done. This almost one dish dinner is delicious and a bit exotic on a dreary spring weekend. It’s great for entertaining because you can make the chicken stew in advance. Gently reheat while you and your guests relax and over cocktails and hors d’oeurvres.

Sweet Finale:
Top it off with a cool and creamy favorite like Honeyed Apricots with Creamy Yogurt.

Have a fun and festive feast! Bon appétit!

Moroccan Mintinis
Serve 4-6

8 ounces Moroccan Mint Spiced Chai Syrup
4 ounce sweet Marsala
8 ounces vodka
Garnish: mint sprigs

Put the chai syrup, marsala and vodka in a container and shake well. Put in the freezer for several hours.

Remove from the freezer, give it another shake and pour into a chilled martini glass. Garnish with a sprig of mint.

If you want a tini which isn’t quite so strong, add a splash of very cold mint tea or seltzer.

Moroccan Mint Spiced Chai Syrup
2 teaspoons black tea or 1 tea bag
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon freshly ground pepper
1/4 teaspoon kosher salt
1/2 cup honey or to taste
About 12 fresh mint leaves

Put the tea or tea bag in a small bowl. Bring 1 cup (3/4 cup if using a tea bag) water to a boil. Add the water to the tea, cover and brew for 5-7 minutes.

Strain the tea into a small saucepan; add the spices and honey. Bring to a boil, reduce heat and simmer for about 5 minutes. Remove from heat and add the mint leaves. Let steep and cool  for 1 hour.

Strain the syrup through a fine-meshed tea sieve into a clean, glass jar. Refrigerate until ready to use.

For a nonalcoholic cool and refreshing drink:

Moroccan Mint Spiced Chai
Serves 1

1 part Moroccan Mint Spiced Chai Syrup
2 parts cold mint tea
2 parts skim milk
Garnish: sprig of mint

Put the chai syrup in a glass, stir in the mint tea and skim milk. Garnish with a sprig of mint.

Are you building an ark? Growing webs between your toes? How are you staying happy and sane during all this rainy weather? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Weekend Special – Mother’s Day Brunch or Lunch

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Sunday is Mothers’ Day. Just in time for a family celebration, my mom and dad are returning home from Florida tomorrow. Not sure if we will be five or six or twelve but I’m looking forward a fun and festive lunch or maybe brunch.

Here are a few ideas!

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To Start:
Kick off brunch or lunch with a festive cocktail! A little Mango & Sparkle will start you off on the right foot. Instead of bagels and cream cheese, take it up a notch with bagels or lightly toasted sourdough bread and Smoked Salmon Mousse.

The Main Event:
I let the weather be my guide when it comes to my Mothers’ Day feast. If it’s cold and rainy I’m apt to call it brunch and go for quiche. My favorites include Spinach-Ricotta Pie and Tomato & Cheddar Quiche.

If it’s sunny and bright, I call it lunch and make a big salad. I love this
Thai Salad and add Spicy Grilled Chicken or Tequila Shrimp for a one platter lunch. Or maybe this special occasion calls for nothing less than Lobster Salad!

Sweet Treats:
What could be better than Rhubarb or Blueberry Muffins. And don’t forget the Honeyed Apricots with Creamy Yogurt

Mango & Sparkle
Serves 8-8

12 ounces mango juice
2 ounces rum
Nutmeg
1 bottle prosecco, chilled
Lime slices or wedges

Combine the mango juice and rum and carefully pour into an ice cube tray. Add a small pinch of nutmeg to each section. Set in the freezer until frozen solid.

To serve: put 1 or 2 frozen mango cubes in each champagne flute. Carefully pour prosecco over the cube(s). Garnish each glass with a lime slice or wedge.

Non-alcohol Mango Sparkler 

Serves 6-8

1 quart mango juice, chilled
Nutmeg
Sparkling water, chilled
Lime slices or wedges

Carefully pour mango juice into an ice cube tray. Add a small pinch of nutmeg to each section. Set in the freezer until frozen solid. Store the remaining mango juice in the refrigerator.

To serve: put 1 or 2 frozen mango cubes in each champagne flute. Fill the glasses about 3/4 full with mango juice, top with sparkling water and garnish with a lime slice or wedge.

Have a fun and festive feast! Bon appétit!

How will you celebrate Mothers’ Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Fiesta Special – Celebrate Cinco de Mayo

Contrary to popular belief, Cinco de Mayo is not Mexican Independence Day. That would be September 16th. It’s not even a national holiday in Mexico. May the 5th commemorates a battle between the Mexicans and French in 1862 in the state of Puebla.

To put it in perspective, our celebration of Cinco de Mayo is akin to the Mexicans celebrating Patriot’s Day. If you didn’t grow up in Massachusetts you might not know that Patriot’s commemorates the first two battles of the American Revolution at Lexington and Concord. It is only celebrated in Massachusetts. For whatever mysterious reason, Cinco de Mayo has captured the hearts and stomachs of most Americans.

Still and all, Cinco de Mayo is a lovely excuse to dance to Latino music, whip up some margaritas and enjoy a fabulous south of the border meal!

Here are a few ideas!

To Start:
A sure crowd pleaser is my Avocado, Black Bean and Tomato Tostaditas. Or maybe you would prefer to keep it simple with some chips, Salsa and Guacamole.

The Main Event:
If you have a hankering for chili try my Tex-Mex Braised Beef, Black Beans & Fresh Corn or Chicken & Black Bean Chili. If you haven’t already guessed, black beans are my favorite. Chili not your thing? How about Pork Mole. I won’t verify its authenticity but it is full of flavor and delicious. If the rain clears, you might prefer some Spicy Chicken hot of the grill. Add some crunchy Jicama Slaw and steamed rice to complete the main course .

Sweet Treats:
Chocolate was discovered in Mexico so keep dessert simple with a little coffee ice cream and some luscious Death by Chocolate Sauce. Add a pinch of cinnamon to the sauce for a little extra flavor.

And wash it all down with …

Frozen Strawberry Margaritas

1/2 lime
Kosher salt
1 cup white tequila
Juice of 2-3 limes (about 1/4 cup)
Juice of 1 /2 orange
1/3 cup Triple Sec
2-3 cups frozen strawberries
Lime wedges

Rub the outside rims of six glasses with lime and dip each glass lightly into a plate of kosher salt.

Combine the tequila, lime juice, orange juice, Triple Sec in a blender. Add the strawberries 1 cup at a time and puree until smooth.

Garnish each glass with a lime wedge.

Have a fun and festive feast! Bon appétit!

How will you celebrate Cinco de Mayo? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Weekend Special – Rain & Melting Snow – St Paddy’s Day Dinner & Irish Coffee

With all this rain you’d think we were on the Emerald Isle. Well, not exactly. If this were Ireland there wouldn’t be monster snow banks at the end of the driveway. Anyway, Saint Paddy’s Day is next week. If you are delighted to see the rain wash the snow away, it’s time to celebrate. If you are a skier like me, it’s time to commiserate.

Whether you model your get-together on an Irish wake to commiserate a too rapid end to the ski season or throw a wild and wooly spring fling, any excuse is a good excuse to bring friends together. Pull out your favorite Irish music, stock up on Guinness and Irish whiskey and grill some lamb or braise some corned beef.

If you are like me and don’t know a lot (i.e. close to nothing) about Irish cooking, you’ll need to wing it. Here are a few suggestions:

Start with a bit of green! My Asparagus Soup may not be traditional Irish fare but the bright green color will get you in the mood!

The Main Event: I love lamb and it’s a popular dish on the Emerald Isle. My
Grilled Lamb & Lemon Roasted Potatoes might not give you an authentic taste of old Ireland but it will give you a taste of spring. After all, the first day of spring is just around the corner. Add some of my delicious Roasted Green Beans.

A Sweet Finish: Top off your feast with fun and fabulous Root ‘n’ Tooty Good ‘n’ Fruity Oatmeal Cookies or a warm and cozy Apple Bread Pudding and don’t forget the Irish Coffee.

Irish Coffee
Serves 1

6 ounces coffee or 2-3 ounce shot espresso (decaf is okay)
Very cold heavy cream
1 teaspoon (or to taste) brown sugar
1 ounce (or less if you make it with an espresso shot) Irish Whiskey

Brew the coffee using your favorite method. While the coffee is brewing, beat the cream until it thickens slightly.

Combine sugar and coffee in a mug and stir to dissolve. Add the whiskey and then gently float the cream on top of the coffee. Do not stir.

Have a wonderful evening and bon appétit!

How will you celebrate St. Paddy’s Day? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2011

Let It Snow! & Hot White Chocolate

In spite of my dreams, Christmas could hardly be described as white this year. Barely more than a dusting, we had to wait for another special holiday for snow. My dad’s birthday is two days after Christmas. While any day is a good day for a birthday, let’s face it some are better than others. And December 27th does not qualify as one of those better days. Still Dad did get a generous gift from the gods this year, more than a foot of snow. Since he gave up skiing more than a decade ago, I’m not sure if he was really, truly appreciative of Mother Nature’s gift.

Before he became a snowbird and ditched skiing in favor of sunny games of golf in Florida, Dad was an enthusiastic skier. He was ten when Santa gave him his first pair of skis. He was so excited he slept with them on Christmas night. Since no one in his family skied, at fourteen, he finagled his way into the local ski club. Finagled because he was the youngest member ever; by at least three or four years. A couple of times every winter, he hopped on the snow train with the rest of the club and headed to Vermont or New Hampshire for a weekend of skiing.

After college, real life and other responsibilities kept getting in the way of his skiing. His trips north became more and more infrequent, especially after my sister and I came into the picture. Then he hit upon a brilliant idea, why not combine fatherhood with his long time passion. With my sister’s enthusiastic support, he got his two little girls skis for Christmas. I was seven, Brenda was nine.

I don’t remember sleeping with my skis. In fact, I must confess I did a lot of complaining in the first few years. More often than not it was the cold but lugging my skis across an icy parking lot, too-tight boots and the terrifying rope tow were all high on my hit list of complaints. However, Dad turned a deaf ear and wouldn’t take no for an answer. Every Saturday and Sunday morning, he bundled us into the car and drove about an hour north and west to an apple orchard that doubled as a ski hill in winter. He taught us how to snowplow and guided us through our first rides on the perilous rope tow.

From day one Brenda stayed on the slopes for hours. She was fearless, grabbing hold of the death-defying rope and hurtling down the slopes. Not me. I got the après ski thing down early and spent as much time as possible sipping hot chocolate in front of the fire. Eventually I must have realized that these weekend forays onto the slopes were not going away. Or maybe I got a new pair of boots, ones that actually fit, or a parka that was good to 20 below. Maybe my dad refused to give me another quarter for cocoa or I just got bored sitting in the lodge. Whatever the reason, within a year or two, I stopped whining and figured out that skiing was actually lots of fun. Or at least more fun than sitting in the noisy lodge with its overpowering scent of wet wool, wood smoke and fermenting apples.

And so with apologies to the thousands who were stranded in airports last week, I shout with delight and enthusiasm, “Let it snow!”

Have a bright and snowy New Year! Bon appétit!

Hot White Chocolate
A grown up and more luxurious version of an old après-ski favorite! Serve this sinful hot chocolate instead of dessert on a cold and blustery night. Enjoy!
Makes 4 small servings

1 strip of orange peel
1/2 cup whole milk
1/2 cup half-and-half
2 ounces white chocolate, chopped
1 teaspoon pure vanilla extract
1/4 cup or to taste Grand Marnier (optional)

Use a vegetable peeler to cut a strip of peel from an orange about 2-3 inches long. Use a very sharp peeler to ensure you only get the orange part of the peel. The white pith is bitter.

Put the orange peel, milk and half-and-half in a saucepan over medium heat and heat until just below the simmering point. Remove the pan from the heat and add the white chocolate. Let the warm milk and cream sit for about 10 minutes to steep the orange and melt the chocolate.

Remove the orange peel and whisk to combine. Reheat to steaming, whisk in the vanilla and Grand Marnier. Pour into espresso cups and serve.

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One Year Ago – Moroccan Spiced Chickpea Soup
Two Years Ago – Penne Gratin

What are your favorite Christmas traditions and memories? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my photoblog, Susan Nye 365 or my cleverly named other blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2011.

Five Good Reasons & Mulled Cider

For some the glass is, and always will be, half empty. These pessimists are already griping about the end of summer and the cold weather to come. Thankfully, there are the optimists. Their glass will always be half (or more) full. In that spirit of optimism and goodwill, it is time embrace autumn and enjoy all that life in New England has to offer. Sure winter is coming but here are five good reasons to love New England right now:

1. Apple Picking. Or if you prefer, apple eating. There is something very special about a crisp, juicy McIntosh, New England’s favorite eating apple. I admit it; I love the tart taste of a good Granny Smith. (The apple that is, not your neighbor’s grandmother.) Still and all, nothing can compare to a just-picked McIntosh from your local orchard.

You will find a great variety of apples in the orchards right now. Not just the famous McIntosh, there are apples for baking, roasting and stewing. After you’ve picked all those apples what could be better than a delicious apple pie. It is a great time to make apple sauce, apple muffins or apple anything. The season is short, don’t miss out.

2. A Trip to the Pumpkin Patch. Halloween will soon be here and it is time to head down to the farm and find the perfect pumpkin to decorate your front stoop. Don’t want to futz around in the fields. Well then why not visit your local farmers’ market or farm stand. Before long they will close for the season. It may be your last chance for awhile to chat with and support your local farmers and artisans.

3. Leaf Peeping. You know the drill; gather up your spouse, your kids, the neighbor’s kids, the dogs and anyone else willing to spend the day in the car. The rest is easy. You just drive here, there and everywhere admiring the gorgeous foliage. You don’t need a destination and it’s okay if you cross a few state lines. There’s a lot to see and explore along the way to Nowhere-in-Particular.

When it comes to leaf peeping there is good news and bad news. The bad news, well you may discover that you really can’t get there from here. The good news, it doesn’t really matter. Your journey is bound to take you through some of the world’s most spectacular countryside. Decked out in dazzling red and gold our hills, forests and fields are dressed to kill.

Can’t stand to be cooped up in a car all day? Take a walk in the woods or ride you bike down an old country road. You won’t see as much but you might enjoy it more!

4. Harvest Festivals. Towns throughout New England are alive with festivals in the fall. There are street fairs and craft shows. Chowder and apple pies will be judged. Pumpkins will be weighed in hopes of entering the record books. Fun runs will take you up and down country roads. If you want a slower pace, there are lots of opportunities to enjoy a hayride or wander through a corn maze. You may even get the chance to relive a little New England history and watch oxen pull or spinners spin.

5. Hot Mulled Cider. With so much going on these days, who doesn’t need a break at the end of a long busy day? Light a cozy fire, fluff up some pillows and relax with a mug of hot cider.

Whether you wind your way through New England on a six state road trip or stay close to home, enjoy the autumn sunshine, the gorgeous foliage and, most important, the time you spend with family and friends.

Bon appétit!

Hot Mulled Cider
Serves 6-8

2 quarts fresh apple cider
2 (2-inch) cinnamon sticks
4 whole cloves
1-inch piece fresh ginger, peeled and thinly sliced
2 (4-5 inch long) strips of orange peel
Juice of 1 orange
Calvados (apple brandy) or rum – optional

1. Combine the apple cider, cinnamon sticks, cloves, ginger, orange peel and juice in a saucepan and simmer over low heat for 15 minutes.

2. Strain into mugs. Add a shot of Calvados or rum to each mug and serve.

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Do you have a question? An idea, a few thoughts or an opinion you’d like to share? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below.

I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Feel free to visit my other, cleverly named blog, Susan Nye’s Other Blog, or website www.susannye.com. You can find more than 200 recipes, links to magazine articles and lots more. I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. ©Susan W. Nye, 2010