It’s Maple Sugaring Season & Maple Mousse with Apple Compote

With daylight savings time knocking me off balance last week and the first day of spring on Wednesday, the calendar is insisting that spring has sprung. Between you and me, I’d hardly call the mountainous snow banks in my driveway spring-like. But as long as I can still eke out a few more days of skiing, I relish the longer, warmer days.

In spite of climbing daytime temperatures, the nights are still pretty darn cold. This change in the weather heralds not just the tail end of winter but sugaring season. Take a long walk through the country and you may spot a few metal buckets hanging from maple trees. Or more likely you’ll see a strange tangle of plastic tubing running from tree to tree.

Farmers across New England are collecting sap from their sugar maples. Depending on the weather, maple syrup production can begin as early as February and can continue through to April. Freezing nights and warm days are needed to get the sap flowing. To draw the sap, taps or spouts are inserted into the trees. Historically, buckets were then hung on the taps to collect the sap. Today most syrup producers use plastic tubing instead of buckets. While less picturesque, this innovation saves the back breaking work of gathering and emptying bucket after bucket of sap. The tubing deposits the sap directly into large metal tanks.

After collecting the sap, it goes to the sugar house for sugaring-off. Sugaring-off is the simple, but long and tedious process of boiling the sap until the sugars concentrate into sweet syrup. Since sap runs during the day, traditionally sugaring-off has been done at night. It takes lots and lots of boiling and evaporation to transform the watery sap into the golden syrup we enjoy on our pancakes. One gallon of pure maple syrup starts out as roughly forty gallons of sap. Long past midnight and into the wee hours of the morning, sap boils and slowly turns to gold.

Not surprisingly, all that boiling produces lots and lots of steam. Unless you want to turn your house into a sauna; don’t try to make syrup inside. It’s best to do your sugaring-off in a well-ventilated sugar house. Drive through rural New England and you will see large sheds in many backyards. If the shed has a stovepipe, it may do more than store lawnmowers and snow blowers. Chances are good, it’s a sugar house.

But what if your shed has no chimney and is packed with old bicycles, lawn furniture, flotsam and jetsam? You can still join in the fun with a trip to a sugarhouse. Maple Weekend is this Saturday and Sunday, March 23rd and 24th. Across New Hampshire farmers will be opening their doors and welcoming visitors. It’s a great opportunity to meet some of the people who bring a little sweetness to your mornings. You can see firsthand how maple syrup is made and enjoy a taste of New Hampshire gold. For a list of participating sugarhouses and more information visit The New Hampshire Maple Producers website.

Enjoy the sweet taste of spring in New Hampshire and bon appétit!

Maple Mousse with Apple Compote
Not just for breakfast, maple syrup is great for dessert! Enjoy.
Serves 6

1 teaspoon gelatin
1/2 cup maple syrup
1/2 cup cider
1-2 tablespoons dark rum
4 eggs yolks
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, cold, cut into pieces
1/3 cup cold sour cream
1 cup very cold heavy cream
Apple Compote (recipes follows)
About 1/4 cup chopped walnuts, toasted

Prepare an ice bath in a large, shallow bowl and set aside.

Place 2 tablespoons water in a cup, sprinkle with the gelatin and let stand for 10 minutes to soften.

Whisk the maple syrup, cider, yolks and salt together in a small, heavy saucepan. Set over low heat and, stirring constantly, cook until the custard reaches 165 degrees on a candy thermometer.

Remove the pan from heat. Add the butter, 1 piece at a time, whisking until incorporated. Pass through a fine mesh sieve into a bowl. Add the gelatin mixture to the maple custard and whisk to combine. Set the bowl in an ice bath, and whisking frequently, cool to room temperature. Cover and chill the custard in the refrigerator for about 1 hour.

Stir the sour cream into the maple custard. Whip the heavy cream until medium-stiff peaks form. Gently fold the whipped cream into the custard.

Divide the mousse among 6 dessert glasses or bowls, cover and refrigerate for at least 2 hours and up to 8 hours. Serve with a dollop of Apple Compote and a sprinkle of toasted walnuts.

Apple Compote
1 tablespoon unsalted butter
1 pound Granny Smith apples, peeled, cored and chopped
1 cup apple cider
2 tablespoons maple syrup
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
Pinch salt
1/4 cup raisins or craisins

Melt the butter in large nonstick skillet over medium-high heat. Add the apples and sauté until golden, about 10 minutes. Transfer the apples to a bowl and reserve.

In the same skillet, combine the apple cider, maple syrup, rum, cinnamon ,cloves and salt and bring to a boil. Continue to boil until reduced by about half, about 10 minutes.

Add the raisins and return the apples to the skillet. Bring to simmer, reduce the heat to low and simmer for 3-5 minutes. Cool to room temperature.

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One Year Ago – Moroccan Chicken with Preserved Lemons
Two Years Ago – Grilled Strip Steak with Gorgonzola Sauce
Three Years Ago – Linguine with Sundried Tomato Pesto & Roasted Eggplant
Four Years Ago – Fettuccine with Classic Bolognese Sauce Or Click Here! for a complete list of and links to all the recipes on this blog!

What your favorite Maple Syrup recipe? Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2013

Getting Ready for T-Day – My Menu

With the big feast just around the corners, the questions have started. First and foremost has been, “What are you cooking for Thanksgiving?” Here goes!

Let me start by reminding you that I come from a fairly traditional New England family and most of them will be at my house this year. Now, I admit I did go astray when I lived in Switzerland and reinvented my Thanksgiving menu. Since returning to New Hampshire, I’ve been corralled back into the fold.

That said, I like to do as much in advance as possible. A few weeks ago I made Roasted Butternut Squash Soup and tucked it into the freezer. I’ve I already bought cranberries and will make Cranberry Sauce sometime over the weekend. For the rest, I’ll shop on Tuesday and spend most of Wednesday in the kitchen.

Dad is in charge of the hors d’oeuvres. He’ll be serving his family-famous shrimp cocktail. He buys the great big shrimp (16/20 per pound) and makes up a batch of traditional cocktail sauce. His recipe? Put 3/4 cup ketchup in a small bowl, add a small dollop of drained horseradish and a squirt of fresh lime juice and stir to combine. And since he never adds enough horseradish any or all of his kids stir in a second dollop of horseradish. In addition, I think I’ll get some chips and whip up some Guacamole and Simply Delicious Salsa for the kids.

Next comes soup. We’re juggling different schedules, arrivals and departures and, at least for now, plan to sit down around three o’clock. In spite of the shrimp, I expect people will start to get hungry by two, two-thirty. I’ll have a big kettle of Roasted Butternut Squash Soup simmering on the back of the stove. I’ll serve the soup before we sit down and let everyone enjoy a mug while they share news in the kitchen, check out football in the den or relax by the fire in the living room.

Dinner is served. By popular demand, the center of the meal is Roast Turkey with Mom’s Stuffing and Giblet Gravy and, of course, Cranberry Sauce. I’ll prepare the stuffing on Wednesday and stuff the bird on Thursday morning.

Unlike my mother and grandmothers, I do not serve three, four or five side dishes and insist on something green. Broccoli Purée is probably my favorite. An added bonus for the cook, I can make on Wednesday and then pop it in the oven for 30-45 minutes before serving.

Along with turkey, Thanksgiving wouldn’t be Thanksgiving without mashed potatoes. I have a couple of versions. While there is still time to decide, I’m leaning towards my truly Decadent Cheesy Potatoes. They are delicious and, like the broccoli purée, can be made ahead. Alternatively, I may go with Smashed Potatoes. They are quick and easy but are made just before dinner is served which can to the confusion and chaos. Although I have to keep an eye on him, I’ve usually delegated this job to my brother John in the past. Don’t tell him I told you but he has a tendency to overwork the potatoes. Potatoes can get glue-y if you overdo it. (If you want very smooth potatoes, don’t mash them to oblivion. Instead, run them through a potato ricer and stir in butter and/or cream or sour cream. They will be light, smooth and creamy.)

Finally, I’ll ask my sister Brenda to bring a salad to complete our dinner.

To end on a sweet note, I’ll be baking a rich and creamy Pumpkin Cheesecake. Not only is it delicious but you make it in advance. (Are you seeing a pattern here!?!) My sister-in-law Jennifer will bake an apple pie with her girls and bring it along as well. If you are thinking of baking an apple pie, you might want to try my Rustic Apple Croustade. Or try one of my favorite fall salads, Rustic Apple Tart.

Want more? As I said my traditional New England family is looking forward to a traditional feast. However … when I lived in Switzerland, I kept a foot in both continents and served a Five Course Dinner with a Little French Flare. Now, if I wasn’t going with tradition, I would probably cook up a Rustic Italian Feast or design your own. I’ve set up an index of seasonal recipes with links to make your Thanksgiving special.

Have a fun this Thanksgiving and bon appétit!

What’s on your Thanksgiving menu? 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 or Here! for a complete list of and links to all the recipes on this blog!

I invite you to take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Java Junkie or Coffee Connoisseur? & Apple Muffins

Last week when Sandy was tearing into New Jersey and heading north, I read the following advice on Facebook: Here’s a great suggestion from those of us who can’t live without our morning coffee. Make a large pot now. Cold coffee tomorrow is better than no coffee tomorrow.

Are you one of those people who can’t live without your morning cup of joe? You can easily recognize the type as they are more or less, mostly more, incoherent until fortified with that first jolt of caffeine.

For many years I was addicted to coffee. A java junkie, I supported a seven, eight, even nine cup a day habit. I started my day with a large café au lait and usually ended it with a tiny espresso. At the time I worked in a big stuffy office. Coffee revived me when I was feeling logy. More important, it gave me an excuse to get up and away from my desk, if only for a few minutes. Forget the water cooler, in offices around the world, lots of information, important and not, is shared over coffee.

My fascination with coffee began when I was little. First of all, it smelled wonderful. And second, it was off limits. I seem to remember a well circulated old wives tale that drinking coffee stunted a child’s growth. I’m sure it was all a ruse. Moms everywhere knew all to well that their children had enough energy and didn’t need the additional jolt. After countless requests, my Mother humored me when I was ten, maybe eleven. She’d let me try a little but had one caveat. If I wanted to drink coffee; I had to drink it black, no sugar and no milk. She insisted that loading it up with milk and sugar would be like drinking hot, melted ice cream. I was game, took a sip and, as expected, once was enough …

… until college. College is the perfect time for experimenting and new adventures. I tried lots of new stuff, including coffee; lots and lots of coffee. It felt cool and adult to sit around with my friends drinking cup after cup after cup. (Even if we did add a ton of milk and sugar!) Like most students, I was not a master at time management and un-regrettably I wasted a lot of time having fun. As a result I spent many late nights in the art studio and library. Coffee was not an option; it was a necessity.

In the early days of my coffee addiction, I was hardly a snob. The college dining room served huge pots of mediocrity which I drank at every meal. For late nights, I use a little electric percolator. When pressed for time, I threw a couple of spoonfuls of instant coffee into a mug and added hot tap water. I confess I bought the cheapest coffee I could find, blaming it on my student budget.

It wasn’t until I moved to Switzerland that I discovered that coffee could be. The Swiss have very good, very strong coffee. In fact it is so good that I drank it without sugar. In short order I was not only hooked but became a coffee snob. I bought French, Italian and even Turkish coffee and espresso makers and didn’t skimp on the beans. Every morning I enjoyed a big, beautiful cup of café au lait. Afternoons and evenings, I moved on to tiny cups of thick, black espresso.

Unfortunately, some good things must come to an end. At least a decade ago, bouts of insomnia forced me to cut back on my coffee habit. I still have two, maybe three coffees in the morning but noon is my witching hour. I am still a coffee snob and my favorite is a shot of very strong, very good espresso topped off with lots of steaming milk. And Mom was right (isn’t she always?), it does taste a little like a hot milk shake!

Bon appétit!

Apple Muffins
When was the last time you met friends for coffee? Gather around the kitchen table and indulge in a perfect cup of coffee, a tasty muffin and even better conversation. Enjoy!
Makes about 16 muffins

1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon salt
1 cup shredded apple
1/2 cup raisins
1/2 cup walnuts
Grated zest of 1 orange
3/4 cup (1 1/2 sticks) butter
1 cup brown sugar
1 large egg
3/4 cup sour cream
2 teaspoons orange liqueur

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Put the flour, baking powder and soda, cinnamon, ginger, nutmeg and salt in a bowl and whisk to combine.

Cream the butter and sugar with an electric mixer on medium speed. Add the egg, sour cream and orange liqueur, gradually increase the mixer speed to high and beat until smooth.

Toss the shredded apple, raisins, walnuts and orange zest with the flour to combine.

With the mixer on low speed, add the flour, fruit and nuts to the egg mixture and mix until just combined. Fill the muffin cups about two-thirds full and sprinkle with the streusel topping.

Bake the muffins in the middle of the oven until the tops are golden and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for a few minutes before transferring to a cooling rack. Serve the muffins warm or at room temperature.

Streusel Topping
1/2 cup all purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 tablespoons cold butter, cut into pieces

Combine the flour, sugar, salt and cinnamon in a food processor and pulse to combine. Add the butter, pulse until the topping comes together into small lumps.

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One Year Ago – Mixed Greens with Warm Roasted Squash
Two Years Ago – Spinach Ricotta Pie
Three Years Ago – Seared Scallops with Lentils
Four Years Ago – Tomato, Olive & Feta TartOr Click Here! for a complete list of and links to all the recipes on this blog!

How do you take your coffee? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Weekend Special – Celebrate Apple Season

It’s the last day of summer and what a gorgeous day! And the weekend promises more of the same. It is a good weekend to be out and about. Enjoy the sunshine and visit you local Farmers’ Market, explore a corn maze or pick-your-own apples. Home again; treat your family and friend to a delicious dinner. And don’t skimp on the apples!

Not sure where to start?

How about a lovely platter of local cheeses, crisp apple slices and crunchy Roasted Almonds. No need to hurry; unwind and relax with a glass of wine. If you’ve never tasted apple wine or hard cider, it might be fun to give some a try.

When it’s time to gather around the table, start with a Crunchy Salad with Apples & Grapes.

And for the main event? Try my Roasted Pork Loin with Apples & Onions. It’s perfect on a cool, crisp evening. Just add a spoonful of Creamy Polenta or Smashed Potatoes to complete your dinner.

And dessert? Is there anything better than sweet and spicy apples? Apple pie would be perfect. I’m not sure which I like more … my Rustic Apple Tart or Rustic Apple Croustade. Top your pie with a scoop of creamy vanilla or spicy ginger ice cream.

Enjoy the first official fall weekend! Bon appétit!

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you 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.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

Apple Picking Time & Roasted Pork Loin with Apples & Onions

September means cool nights and warm days. The stars seem twice as bright in the clear, midnight air. The morning sky is a brilliant blue and the sun has a golden hue. I welcome that extra cup of coffee in the morning for the warmth it brings but don shorts and a t-shirt for my afternoon walk. I think of these days as Indian summer but am not sure if it is politically correct to say it out loud. Perhaps I should just rename it Apple Picking Time.

September is when we pick apples in New Hampshire. Sure you can get apples year round from Chile and China. But those apples travel long and far. They just can’t compare to locally grown. In the fall when New England orchards are brimming with fruit, it’s time to think local not global.

An orchard is a wonderful place to spend an early fall afternoon. Family farms dot the New England landscape and many open their orchards to the public in September and October. Some farms have taken the route of autumnal extravaganza. Before you pick your apples you can get lost in a corn maze, ride a pony or carve a pumpkin. With lots to see and do, you can easily fill an afternoon.

Bring a kid, maybe two or three, along with you. (If they’re not your own, don’t forget to check with their mothers first!) Several years ago, I took two of my nieces and a few of their friends to pick apples. It was a glorious day, warm and sunny. The girls dashed through the corn maze in record time, visited the horses and inspected the pumpkins and gourds. They were in constant motion, five delightful dervishes whirling in different directions.

Eventually we headed into the orchard. The little girls dashed up and down the rows of trees, playing tag and climbing up into the lower branches. They practiced juggling and had a wonderful time hurling rotten apples to see who could throw the farthest. Luckily no one got the idea to throw apples at each other. Keeping track of the girls was a lot like herding cats.

Finally we started to pick and before long our bags were heavy with Cortlands and Macs. We finished just in time. Loaded down with girls and apples, I pulled away from the farm just as the sun dipped behind the trees and the temperature dropped.

Back at the house, the giggles and fun continued in the kitchen. We melted caramels and the girls dunked crispy apples in the warm, sweet goo. For the final step and la pièce de résistance, the girls rolled their sticky apples in sprinkles and little candies. An apple a day may keep the doctor away but not when they are coated with sugary treats!

Enjoy apple season. Take a long walk through an old orchard, admire the view and pick a bushel or a peck. Or find a comfy armchair and curl up with a good book and a mug of cider. Fill your kitchen with the fragrant perfume of apples bubbling into a sauce with cinnamon and nutmeg or a savory feast of pork with apples and onions.

Have a lovely September and bon appétit!

Roasted Pork Loin with Apples & Onions
A wonderful, old fashioned dinner, pork loin roasted with apples and onion will hit the spot on a chilly night. Enjoy!
Serves 8

3-4 Cortland or Granny Smith apples, peeled, cored and cut into thick wedges
2 onions, cut in half length-wise and then in thin wedges
1 carrot, finely chopped
1 stalk celery, finely chopped
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme, divided
3-4 cloves garlic, minced and divided
Olive oil
3 tablespoons Dijon mustard
1/2 teaspoon paprika
1 teaspoon dried sage
1 pork loin, about 3 pounds, trimmed and tied

Preheat the oven to 450 degrees.

Put the apples, onions, carrot and celery in roasting pan, season with salt and pepper, sprinkle with 1/2 teaspoon thyme, half the garlic and toss with a little olive oil to coat. Push the onion and apples to the sides of the pan.

Combine the mustard, paprika, sage, remaining thyme and garlic in small bowl. Generously sprinkle the pork with salt and pepper and then slaver it with the mustard mixture. Add the pork to the pan and roast at 450 degrees for 15 minutes.

Give the apples and onion a stir and reduce the heat to 350 degrees. Continue roasting until an instant-read thermometer inserted into the center of the meat registers 145 degrees*, about 30-45 minutes.

Transfer the pork to a cutting board and let it rest, loosely covered with foil, for 15-20 minutes.

Turn the oven off, transfer the apples and onions to an ovenproof serving dish and return to the oven to stay warm.

Remove the strings from the pork, slice about 1/2-inch thick and serve with the apples and onions.

* There is some debate as to the proper temperature to cook pork. Historically, it has been cooked to 160 degrees. However, pork is fully cooked at 145 degrees (Pork and Pork Products CURFFL Section 113996(a (3)). At that temperature, the meat will be nice and moist and slightly pink.

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One Year Ago – Lemon Roasted Salmon with Beurre Blanc
Two Years Ago – Wild Mushroom Soup
ThreeYears Ago – Rustic Apple Tart
Four Years Ago – Oktoberfest Sausages & Sauerkraut
Or Click Here! for a complete list of and links to all the recipes on this blog!

What is your favorite apple recipe? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

September Weekend Special – A New England Dinner

What a gorgeous day!
There’s not a cloud in the brilliant blue sky. It’s September in New Hampshire! The rest of the weekend promises a mixed bag of sun, clouds and the possibility of rain. Rain or shine, enjoy the weekend … cozying up in an armchair with a book, hanging out at the Farmers’ Market and hiking in the hills.

And if you are getting together with friends …

… let your local farmers inspire your dinner!

There is lots of delicious corn and beautiful tomatoes in the market. If it’s chilly where you are, start your dinner with Roasted Tomato Soup with Fresh Corn. Otherwise, try my Corn, Tomato & Arugula Salad.

And for the main event?

Lobster prices are at record lows! It’s time to indulge. Keep it casual with Joe Nye’s Perfect Lobster. Lobsters are easier to cook than you think. If you don’t want to tackle the task, many markets will cook your lobster for you so no muss no fuss. Serve the lobster with a little melted butter or dress it up with Lemon-Basil Aioli . A Couscous Salad with Grilled Vegetables will make a great addition to your dinner.

What about a sweet finish? It’s a crispy toss-up. How about Blueberry or Apple Crisp with a scoop of cold and creamy vanilla ice cream? My grandfather always asked for a scoop of ice cream with his dessert. If the pie or cake was mediocre, he could always enjoy the ice cream!

Have a great weekend! Bon appétit!

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you 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.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

It’s September – Time for a Break & Roasted Tomato Soup with Fresh Corn

Life changes gears on Labor Day. Families shift into overdrive with back-to-school, carpools, soccer practice, ballet class and homework. The snowbirds race around town with last minute errands and pack for the south. But not me. Always the contrarian, I’m doing my best to slow down. After another too busy summer, I think hope CAN find a minute for at least one deep breath.

After all, fall is my season. I love the almost summery days of September and October’s gorgeous colors. While I complain a little (okay, sometimes a lot) I don’t really mind those cold, rainy days in late October and November. I look forward to the first snowfall, even if it makes for a slippery Halloween. What better excuse to flop on the couch and read the day away? (If only it didn’t get dark so early!)

Just like the first day of school way-back-when, September means a new start. My brain is already churning with new ideas. Rather than rush, I think I’ll ease into the next set of adventures. Perhaps I should amend that and promise to try to take it slow for awhile. It could be my imagination or wishful thinking but for once there seems to be fewer things to juggle. Or maybe I’m just too pooped to mind if something, even two things slip and fall. Real or imagined, I’m pretty sure this lull won’t last more than a week, two tops.

In the meantime, the birds are singing, the crickets are chirping and my kayak calls. September is a wonderful time to be outdoors. As if by magic, the humidity gets sucked out of the air. The sun shines in a brilliant blue sky. The leaves start to turn red and gold. New Hampshire is at its best. I’m looking forward to a peaceful morning paddle with the loons and ducks on Pleasant Lake.

But it won’t be all get up and go out the door. A lazy morning is also on my agenda. Rain or shine, I want to spend at least one long, luxurious morning in my pajamas. No alarms. No to-do list. Not even an early morning walk. And definitely no multi-tasking. Unless you count sipping coffee while reading a good book multi-tasking. And if a book seems too taxing, I may have to indulge in an old movie or television rerun. (I have a thing for hottie detectives, in print or on film.)

And from there? Surprise me! I’d like to take each day as it comes for awhile. Of course a good long chat over a leisurely lunch, preferably on a terrace, sounds about right. An afternoon stroll through a farmers’ market or hike in the woods would be nice. And I can’t think of a lovelier way to end the day than watching the sun go down with good friends and a glass of wine.

Have a lovely September and bon appétit!

Roasted Tomato Soup with Fresh Corn
Our New Hampshire growing season will end all too soon but beautiful, garden ripe tomatoes and local corn are still plentiful. Take advantage of your local farmers’ market before the first frost hits. Enjoy!
Makes about 2 quarts

2 1/2 – 3 pounds tomatoes, peeled, cut in half and seeded
1 large onion, chopped
2 cloves garlic, minced
1 stalk celery, finely chopped
1 carrot, finely chopped
2-3 tablespoons olive oil
1 tablespoon balsamic vinegar
Pinch cayenne pepper or to taste
Kosher salt and freshly ground pepper
About 1 quart chicken stock
1/2 tablespoon fresh sage, chopped (or 1/2 teaspoon dry)
1/2 tablespoon fresh thyme (or 1/2 teaspoon dry)
1 bay leaf
4 ears fresh corn, kernels cut from the cob
1 cup half and half (optional)
Garnish: grated Parmigiano-Reggiano or Parmesan Croutons and chopped, fresh chives

Preheat the oven to 375 degrees.

Put the tomatoes, onion, garlic, celery and carrot in a large, shallow pan. Drizzle with olive oil and vinegar, sprinkle with cayenne, salt and pepper and toss to combine.

Roast for about 45 minutes or until the vegetables are tender and caramelized. Cool for 10-15 minutes, transfer to a food processor and process until smooth (or chunky if you prefer).

Put the tomatoes in a large pot, add the chicken stock, sage, thyme and bay leaf and bring to a simmer. Simmer the soup for 15-20 minutes. Add the corn kernels and simmer for 3 minutes more. Add the half and half, heat until steaming and serve with  Parmesan Croutons or a little grated Parmigiano-Reggiano and fresh chives.

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One Year Ago – Grilled Ratatouille Stacks
Two Years Ago – Apple Crisp
Three Years Ago – Ravioli with Sage Pesto
Four Years Ago – Brie & Sun-dried Tomato Omelet

Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you spend September? Racing around or lying low? I’d love to hear from you! Let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

This Weekend’s Special – Lobster!

Maybe you feasted on burgers and dogs on the Fourth of July. Or maybe you went for salmon, an old New England classic for Independence Day … we shared old salmon horror stories last night while we munched burgers and dogs, my sister-in-law’s potato salad and slaw.

So what about this weekend?!? What’s on your menu? I’m thinking lobster sounds good! Here are a few ideas:

How to start? When in doubt a seafood festival sounds good to me. How about Artichoke Leave with Shrimp. Then again, my Mediterranean Shrimp are always a hit. Add some Tapenade with fresh veggies and a few Roasted Almonds. I’ve got some of each on hand – how about you? What special treats do you have in your refrigerator and cupboard? Caviar? A wonderful pesto or special cheese? Bring them out and, voilà, you’ve got the hors d’oeuvres covered.

And on to the main event! Who doesn’t love steamed lobster? Try my dad’s recipe and amaze your friends and family with perfect lobster every time. Serve the lobster with Israeli Couscous & Grilled Vegetable Salad or a fresh Garden Salad and a yummy Potato Salad with Gorgonzola .

End on a sweet note! Since you are using my dad’s recipe for lobster, why not bake his favorite Blueberry Pie for dessert. (If you’ve got a big crowd, then Blueberry Crisp is probably a better solution.)

Have a great weekend! Bon appétit!

Want more? Click Here! for more seasonal menus or Here! for a complete list of and links to all the recipes on this blog!

What’s on tap for you 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.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

About My Dad & Blueberry Crumb Cake

My father has never met a stranger he didn’t like. He can’t help himself. If you are in line with him at the supermarket, seated next to him on an airplane or sipping a drink at a crowded cocktail party, he’ll start a conversation. He can’t keep it to a simple smile and polite hello. Within minutes he’ll ferret out some information or connection. He’ll find out where you work or go to school or what you do for fun. Chances are good he knows someone who knows someone who knows you. Forget Kevin Bacon, we should all start a game of Six Degrees of Joe Nye.

When I was little, I just accepted it. Or maybe I didn’t notice; I was a bit of a flaky kid. When I was a teenager I was mortified. How could he just jump in and talk to strangers and near-strangers?

Buying the Sunday paper was a great example. He always got us up too early on winter weekend mornings to ski. Most teenagers were still warm and cozy in their beds when we, groggy, cranky and full of pancakes, piled into the car with boots and skis. On the way to the hill he’d stop to buy the newspaper. Promising that he’d only be a minute, he disappeared into Mr. Lovely’s drug store.

Grumpy from our pre-dawn wake-up call we waited for him to return. And waited. And waited. And waited … until he triumphantly returned with both the paper and a new friend. It could be the brother-in-law of the man who took his sister to the senior prom or maybe the neighbor of the cousin of one of his favorite customers. If they were skiers, they were cajoled into joining us for lunch. After one too many long waits in the parking lot, my sister and I finally rebelled. We insisted he stay in the car and one of us went in to get the paper.

Eventually I went from mortification to benign acceptance. When I lived in Europe, my parents flew over for several visits. We took road trips to some of my favorite spots in Switzerland and France and rendezvoused in Florence. On all of these trips, I smiled and watched Dad carry on cheerful, one-way conversation with strangers. When I suggested that the woman in the elevator or the man in the lobby didn’t understand a word he said, he protested. After all they’d smiled and returned his wish for a good morning. I reminded him that I could say hello (plus good bye, please, thank you, cheers and take me to the airport) in at least ten languages. He didn’t buy it. Still with his cheerful demeanor and my mother’s beautiful smile, they never came away as ugly Americans.

And finally, acceptance turned to emulation. I’m not sure if it is frightening or comforting but over the years I’ve picked up more than a few of both my mother’s and my father’s habits. Among them is my dad’s propensity to talk to strangers. It didn’t come naturally, I was awkward at first. Even after a lot of practice, I am a pale facsimile of the master.

Thanks Dad, Happy Father’s Day and Bon appétit!

Blueberry Crumb Cake
My dad loves everything blueberry so this cake is a great choice for Father’s Day. Enjoy!
Serves 8

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Grated zest of 1 lime or lemon
6 tablespoons unsalted butter, at room temperature
1 cup brown sugar
1 large egg
1/2 cup sour cream
1 teaspoon pure vanilla extract
1 generous cup (about 4 ounces) fresh or frozen blueberries
Crumbly Topping (recipe follows)

Preheat the oven to 350 degrees. Butter a 9-inch springform pan or deep dish pie plate. If using a springform pan, line it with parchment paper and butter the paper. Dust the pan or plate with flour and tap out any excess.

Whisk the flour, baking powder, spices and lime zest together in a bowl.

Put the butter and sugar in a large bowl and beat until pale and fluffy with an electric mixer, about 3 minutes. Mix in the egg and vanilla until combined.

Add the dry ingredients and sour cream alternately in 2 batches, beginning and ending with the dry ingredients and mixing until just smooth.

Pour the batter into the prepared pan. Evenly spread the blueberries on top of the batter and sprinkle with Crumbly Topping.

Bake the cake for 10 minutes at 350 degrees. Reduce the oven temperature to 325 degrees and continue baking until the cake is golden brown and a tester comes out free of wet batter, about 45-50 minutes. Cool the cake in the pan. If using a springform pan, remove the collar and slide the cake off of the pan and onto a platter. If using a pie plate, leave it in the plate. Either way, serve at room temperature.

The cake can be stored, covered, at room temperature for up to 2 days.

Crumbly Topping
1/4 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger
Pinch nutmeg
Pinch kosher salt
3 tablespoons cold, unsalted butter, cut in pieces
1/3 cup oatmeal

Combine the flour, sugar, salt and spices in a small food processor; pulse to combine. Add the butter, pulse until the mixture resembles coarse corn meal. Add the oatmeal; pulse until the topping comes together in large lumps.

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One Year Ago – Peanut-Sesame Dipping Saucet
Two Years Ago – Strawberry Gelato
Three Years Ago – Asparagus Soup Or Click Here! for a complete list of and links to all the recipes on this blog!

What are the first words that comes to mind when you think about your dad? Chatty like mine or ??? 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? I’ve got links to lots more to read, see & cook as well as a day in the life photoblog! In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2012

Thanksgiving Special – A Traditional New England Dinner

This week, I’m sharing three different menus to help you create your perfect Thanksgiving feast.

Whether you and your family are hungry for traditional New England fare, a five course French bistro dinner or a rustic Italian feast, I’ve decided the turkey is sacrosanct  but the rest of the dishes are fair game. I’ll be doing a bit of mixing and matching and taking dishes from all three of these menus. Feel free to do the same!

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For a traditional New England feast with a few contemporary touches …

Start with soup!
If it’s Thanksgiving in New England, you can’t bet more traditional than Butternut Squash Soup

Move on to the main event!
The star of the show has got to be Roast Turkey with Mom’s (or your Mom’s) Stuffing and Giblet Gravy. Growing up my grandmothers and mother made squash puree, turnip puree, creamed onions, mashed potatoes and, of course, Cranberry Sauce for Thanksgiving dinner. After the lovely soup to start, I figure two veggies are more than enough.

First, I like a little something green on the plate. Broccoli Puree is one of my favorites. You can make it a day ahead which is a real bonus. Then again, I love roasted vegetables. Either Roasted Green Beans or Roasted Brussels Sprouts & Pearl Onions would be a great choice for your Thanksgiving celebration. And second, Thanksgiving wouldn’t be Thanksgiving without mashed potatoes! My Decadent Cheesy Potatoes are rich and over the top wonderful. An added plus, you can make them ahead! Or maybe you’d like to try my family’s favorite Smashed Potatoes.

For a sweet finish!
If you’ve got a big crowd coming, Apple Crisp with Cranberry Coulis is a great choice. Just double the recipe and use a bigger dish. Otherwise, you might like to bake another favorite. My Rustic Apple Tart is homey and delicious.

The Game Plan

Now:
If you haven’t done it yet, order the turkey!

Saturday morning before Thanksgiving:
Finalize your menu, gather your recipes and make your shopping list. Check it twice. Pick up any and all nonperishable items and everything with a long expiration date at the supermarket and farm stand.

Sunday:
If you don’t already have a batch in the freezer, roast and puree the vegetables for the butternut squash soup (steps 1-3). Cool and store the puree in the freezer until Thursday morning.

Monday:
Find 20 minutes or so to make the Cranberry Sauce and the Cranberry Coulis if you plan to serve Apple Crisp.

Tuesday:
Set the table and pull out your serving dishes.

Wednesday:
It’s Thanksgiving Eve, time to move into high gear. Check and double check your lists and head to the store. Pick up the fresh turkey, perishables, flowers and anything you forgot on Saturday.

Make your stuffing and store it in the refrigerator.

If you are serving Broccoli Puree, make it and store in the refrigerator. If you’re making beans or Brussels sprouts, clean and prep them but don’t roast them yet. Toast the walnuts.

If you are serving Decadent Cheesy Potatoes, prepare them and store in the refrigerator. If you are going with mashed potatoes, wash and dry the potatoes.

Turkey Day:
First thing in the morning, bake the apple tart or croustade. With sweet and spicy apples bubbling in the oven, the house will smell like Thanksgiving.

Don’t forget to remove the squash puree from the freezer. Put it in a large soup pot to thaw with more chicken broth.

If you haven’t already, check your recipes and, based on your dinner hour, list the start times for each and every dish. If you haven’t already, think about assigning tasks to friends and family. Let the wine aficionado in the group open and pour. Foodie friends will be happy help with carving, stirring and plating.

About a half hour before it’s time to shove the turkey into the oven, remove it from the refrigerator. Stuff, tie and truss the bird. Do not forget to remove the neck and bag of giblets from the turkey’s cavity.

While the turkey roasts, make broth for the gravy with the turkey neck and giblets.

As dinner time approaches, roast the beans or Brussels sprouts or heat the broccoli. Put the potatoes on to boil and smash or heat the Decadent Cheesy Potatoes. Finish making the soup.

When the turkey has finished roasting, remove it from the oven and let it rest for about thirty minutes before carving. Make the giblet gravy and keep it warm.

Carve the turkey, transfer the stuffing to a serving bowl and cover both to keep warm. Keep the other side dishes warm. Follow my Nana Nye’s example and put the apple tart or crisp back into the oven which is off but still warm.

Ladle the soup and dinner is served!  If you’ve got a large group, serve the main course, family style. It won’t take forever to get everyone served, if you pass two platters or bowls of everything. Start dishes at both ends and in the middle of the table. Relax and enjoy.

Bon Appétit and Happy Thanksgiving!

For a complete list of and links to all the recipes on this blog Click Here!!

What are you cooking for Thanksgiving? 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