Now More Than Ever.....

.....everyone should take time out and enjoy National Fall Foliage Week.

Why is this special week so important to me and my children? Why should it be an important part of all family's lives? Why should we honor the glory and the simple vibrancy of autumn? Why create such a "mundane" week anyway?

It has taken years of constantly sharing and talking about National Fall Foliage Week until it has finally started to gain momentum, and in a way, that is pretty sad! We have so many stress-inducing obstacles in our way every minute of the day that we truly need to relax and enjoy the scenery surrounding us during this season of change and teach our children to do the same. At the same time, we need to reflect on how WE grew up and remember our parents and fore-parents before them. Genuine reflection will automatically reduce stress and, therefore, beckon you maintain that calmness and civility once enjoyed by everyone.

Yes, that is me carrying my youngest through a cemetery that our family is interred

Get outside, leaving your cell phones on the kitchen table, and just simply take a walk among the crimson and scarlet flora. Either by yourself or with your children(regardless if they have grown up or not)talk, talk, talk and talk even more! Leave politics behind and talk on a personal level. It is during this week that I extensively allude to my childrens grandparents that have passed away and then talk about the lives of their parents as well. I go as far back as I can(which is a substantial amount of time because I have been handed all the old photos and stories of the Bailey family as well as having finished our genealogy).

This would even be a great time to visit the old cemeteries of loved ones in order to bring them into your conversation. There is no better way to honor deceased relatives then to remember them, especially since their headstones are usually surrounded by fall hues anyway. Take your children to the nearest apple orchard, pumpkin field or church supper. Take a drive outside the city to where you grew up or a place you are familiar with that has a place to get out and walk. Take a trip to a completely unknown "neck of your woods", get out and walk down main street or follow a river-side trail. Hop on your bikes and enjoy the crispness of the air. ANYTHING AT ALL!

One of the most important facets of National Fall Foliage Week is to prepare at least 1 meal from scratch, along with a dessert, that either you grew up enjoying or something simple that is linked to your community. In other words, in Maine, there are a wide assortment of foods that your ancestors enjoyed even though you may not know definitively that your grandparents ate. But they certainly had blueberry pie, whoopie pies, chowder, homemade biscuits, boiled dinner, baked beans with brown bread,  apple pie, apple pandowdy, berry buckles, apple crisp, roast beef, pot roast, finnan haddie, salmon loaf....the list goes on and on. And if you are a New Englander, you can find original recipes for Yankee fare on foodchannel.com 

But this isn't about promotion, this is about comfort. Comfort food, comfort time, comforting memories and above all, comforting your children!

Sound boring? If you can't make this week memorable in your own way, then that is the main reason why you should distance yourself from your cell phone! The internet has completely taken away your sense of imagination and thinking.

Second National Fall Foliage Week

Welcome to the second, official year of National Fall Foliage Week, which will be held every year on the last Sunday of each September, and lasting a week. I didn't create this Holiday for marketing purposes or even to sell anything. The sole premise behind this observation is to get families together and enjoy nature at its' most beautiful.

Dedicating not only a time in September when families came together for the harvest of the winter crop, but starting on the allocated day of rest, frolic and beauty that was, and is, Sunday. Even during the 17th and 18th centuries, the people of New England put down their items of labor, went to church and spent the remainder of Sundays in repose. Those sunset tinged leaves that blanket the country side are the perfect setting for family chatter as you trapse through the countryside or simply down any tree-lined street. It was a time to relax and find out about your sons or daughters love interests or the gossip spreading through town.

You can smell the cleansing of the air as the atmosphere briskly changes from a sweater to a coat. But above all, the autumnal colors reinvigorated family togetherness, much as it does today. Keeping this splendid time of year alive through a National Holiday/Observance means keeping our past alive and our families together. It is a day when we should all take a walk among those crimson and gold leaves, above us and below, smile and talk to your kids, loved ones or simply to rid yourself of stress. Better yet, gather the family and go apple picking. This is the perfect time of year for some freshly picked apples for baking, canning("putting up" as we say here in New England)or simply eating.

As every generation goes by, we find ourselves with less and less time to do these amazingly simple things. So maybe, just maybe, a little "kick in the pants"(much like my Dad humorously did to me as we walked in the colorful woods if I slowed my pace down)is what we need in order to observe what is truly important in our lives. Beauty, nature and family.

So take at least one day out of this week to take a walk on that path you trod as a child or under the vivid hues of the leafy umbrella that once beckoned our ancestors time of harvest. But don't forget to put that roast in the oven, along with a pie or two in order to keep that amazing, comforting feeling with you as long as possible.

A Couple More Weeks....

 (I must preface this post by assuring you that all links are perfectly safe to click on. It just sends you to the particular business and Holiday so you can see for yourself who and what I am speaking of).

     I have 2 great events coming up in the next few weeks that I would love to invite everyone to. The first one will be at the Levant Landscaping and Construction. Every year, they put out the best variety of mums and fall flowers anywhere.

On top of that, they have a huge selection of produce and Maine made gifts, crafts and edibles that are simply the best as well. Another line they have(now here is my own plug)is The Yankee Chef's line of fall treats. And I do mean treats. From apple, pumpkin chiffon and blueberry pies to pumpkin spice bread, old fashioned apple pie bread pudding and pumpkin caramel bread pudding, decorative and unique caramel apples, spiced candied apples with unique coatings and flavors(starting with watermelon, raspberry and grape in October), unique popcorn balls in October and German Apple Cake....and a few more.

To honor my National Fall Foliage Week, I will be giving away full sized Apple Crisp desserts for ANY purchase at all. It will be on Saturday, October 3, from 11-3 and only last until I run out. And even then, I will most likely dip into a pie or other dessert and start serving away.

You can purchase just one cucumber and be able to get a crisp. Buy a caramel apple, and get a crisp. By a stick of gum from the owner and I will dish you up a bowl of apple crisp. But even if you simply come in off the street and do not buy a thing, I am not going to say no to at least a sample portion...but I never NOT give away the farm at events like this.

So I truly urge you all to pop over and take home the fullest mum around(they have 1000's o them to choose from) or even a pansy and then pop over to my table, say hi while I am dishing you up a treat. If you like it, you can buy your own pan of it. If you don't like it....well, I never thought about that actually.

     My second even is with a very dear friend and relative of mine, Bob Craft. For those of you who don't know him, he owns the Orono IGA and Calais IGA(both in Maine). He has been with me since the very beginning but I really should say I have been with him since MY beginning.

He has been a staunch supporter of mine since the day we met a few years ago and has been quite an influence on my 9 year old son as well. So anyone who treats my son like family deserves my attention and respect.

Anyway, I will be in Calais, Maine IGA a week later, Saturday, October 10, from 12-4 dishing up a free hot sundae to everyone. I have a line of products in Bob's stores called It's Just That Simple. They are very popular in his stores and it is a treat to go up to my(and Bob's)ancestral stomping grounds to meet people and dole up something free as well. I always have a great time and the folks at the store are like family as well. He does an amazing job hiring only those who are personable and down home oriented.

So remember both dates and I really hope to see family and friends at one or both events. There is NOTHING more I like than to chat like a Yankee, a true Yankee!

Fall and Food

 
Well, it looks as if there won't be much in the way of colorful leaves when the National Fall Foliage Week begins the last Sunday of this month. Although there are a few vibrant leaves and quite a collection of them drifting down to my pool(I made a huge mistake placing my pool under the largest elm tree on my property), it is still a great time of year to get on outside with your kids, sans the cell phone. 

See more here about this New England-inspired holiday week. 

In the meantime, we will ease into using the oven now that the cooler fall weather has hit us here in the Northeast. 

Bacon-Jacked Jam   

A friend of mine(actually family)who owns the IGA in Orono, Maine advertised Bacon Jam on sale last week and it was the very first time I have ever seen it for sale. If you haven't ever tried it, you are in for quite a pleasant surprise. 

This jam is the perfect addition to a gooey American/mild Cheddar cheese sandwich or simply slathered on a homemade English muffin sandwich. This is truly for all bacon lovers.

 

8 ounces bacon, chopped small

1 apple, peeled, cored and small diced

1/2 teaspoon cracked black pepper

1/2 teaspoon paprika

1/2 cup each maple syrup and apple juice

2 teaspoons apple cider vinegar

2 tablespoons Apple Jack, or bourbon, optional 

Add bacon to a saucepan or large skillet and cook over medium heat until as crispy as desired. Carefully drain fat, keeping bacon in pan. Add next 5 ingredients and bring to a boil, stirring well. 

Reduce heat to low and simmer until most liquid has been absorbed, leaving just enough to hold the jam together. Remove from heat and stir in vinegar and Apple Jack, if using. 

Use while warm or transfer to a container, cover and refrigerate until needed.

Puffy Chicken and Dumplings  

One of the most sought after recipes has got to be Chicken and Dumplings. But isn't leftover turkey just as good? I think so! No matter what time of year it is, people have an affinity to this comfort classic, but they also want a simple and economical recipe, especially if uses leftovers. These are the softest dumplings you will ever make. If you have any leftover cooked vegetables, by all means add them right before the dumplings.

Nonstick cooking spray

1 pound cooked chicken(or turkey), chopped

1/2 small onion, minced

2 potatoes, peeled and diced

4 cups chicken broth

2 cups flour

1 tablespoon baking powder

1 teaspoon each salt and black pepper

1/2 teaspoon each dried thyme and rosemary

3/4 cup milk

4 tablespoon butter or margarine, melted

4 tablespoons water

3 tablespoons cornstarch

In a medium saucepan, coat bottom with nonstick cooking spary and place pot over medium heat. Add onions and cook until the onions have softened, stirring often. Add turkey, potatoes and broth. Bring to a boil. Meanwhile, make dumplings.

In a large bowl, combine flour, baking powder, salt, black pepper, thyme and rosemary. Stir in the milk and melted butter. Set aside. Make cornstarch slurry by mixing water and cornstarch until smooth; set aside. When broth is boiling, cook potatoes until they are just beginnning to soften, called crisp tender. This will take only 10 minutes or so, according to the size of your potatoes. Stir in the cornstarch slurry(see NOTE) until broth has thickened and it is smooth. Reduce heat to low. 

By the rounded tablespoon, dot the top of the stew with dumpling mixture. They will stay floating. When the entire surface is covered with dumplings, place tight-fitting lid over the top and simmer about 12-15 minutes, or until the dumplings have puffed up and are light as a feather when cut open.  Remove cover and serve immediately. 

NOTE: As you can see, I used cornstarch slurry instead of roux(melted butter and flour)as a thickener. I do this because using unlike roux, slurry does is easily and completely stirred into broth to thicken, unlike roux which is almost impossible to stir the clumps smooth when you have other items in the liquid.

Enough for 4 servings(or 1 hungry sole)

Apple Fritter Coffee Cake   

Ever wanted that great taste of apple fritters that you can simply mix, pour and bake? Here you have all that and more! Reminding me of banana bread, this perfect Sunday morning sweet bread can only be topped with that hot cup of coffee. It's Just That Simple!™

Nonstick cooking spray

1/2 cup(1 stick)butter or margarine, softened

2/3 cup brown sugar

1/2 cup milk

2 eggs 

2 teaspoons lemon juice

1 cup flour

2 teaspoons baking powder

1 teaspoon cinnamon

1 large apple

1/2 cup raisins

Grease a 9-inch loaf pan with cooking spray; set aside. Preheat oven to 350-degrees F. 

In a large bowl, using an electric mixer, beat butter and brown sugar until smooth and creamy. Add milk, eggs and lemon juice, continuing to beat until well blended.

In a separate bowl, blend flour, baking powder and cinnamon. Add dry to wet. 

Peel, core and dice apple. Add to flour and butter mixture along with the raisins and continue beating, on low speed, until everything is thoroughly mixed. It does not have to be smooth.

Pour into prepared pan and bake 45-50 minutes, or until cracked on top and it bounces back in the middle when lightly pressed.

Remove from oven, cool slightly, loosen the edges and invert onto a large platter or serving dish.

Hearthside Apple-Sugar Cookie Tart 

Sweetly crisp and reminiscent of the coming Holidays. But why wait? Especially with apples ripe and ready to pick now.

Sugar Cookie Crust:

4 tablespoons butter or margarine, room temperature

2/3 cup sugar

1 beaten egg

1 teaspoon rum extract or vanilla

1 cup flour

Powdered sugar, as needed

Caramelized Apple Topping:

1 large or 2 small apples

2 tablespoons butter or margarine

2 tablespoons brown sugar

2 tablespoons granulated sugar

Cinnamon 

Nonstick cooking spray

Make Sugar Cookie Crust

In a large bowl, add the butter and sugar. With a stout spoon, mix very well. It doesn't have to be smooth and fluffy, just combined well. Add the egg and rum extract, continuing to mix thoroughly. Add the flour and mix until well incorporated. Sprinkle some powdered sugar on a work surface, transfer cookie dough and knead for 30 seconds,  continuing to add powdered sugar as needed to prevent sticking.

 Roll out to about a 1/2-inch thick and large enough to fit into a 9 or 10-inch nonstick, oven-safe skillet. If you don't have nonstick pan, a cast iron pan will work just fine.

Place rolled cookie dough on a sugar-dusted plate and put in refrigerator until needed.

In the meantime, preheat oven to 375-degrees F.  and peel, core and wedge apple(s) to 3/4-inch in thickness; set aside.

Heat 2 tablespoons butter into your 9-10-inch nonstick, oven-safe skillet over medium high heat. When melted, sprinkle both sugars over the butter evenly. Let cook until it becomes a light brown, or amber-colored. Keep an eye on this because once it starts to brown, it can burn in a matter of seconds, and you think baked-on lasagna is hard to clean........

Remove from heat and lay apple wedges in a circular pattern carefully into this sugar syrup using tongs if needed, reduce heat to medium, place back on burner and cook apples for 5 minutes. Carefully flip each apple wedge over, dust with desired amount of cinnamon and  cook an additional 5 minutes. Grab your sugar cookie dough and carefully place it over the apples, pricking the top of it for steam venting. Immediately put the skillet into the oven and bake 12-14 minutes, or until the cookie is starting to brown on top. Immediately remove from oven to rest for 1 minute, NO LONGER. Grab a plate the same size or larger, and immediately before the sugar begins to harden, very carefully invert your creation onto the plate. Spray a pizza cutter with nonstick cooking spray, or use a sharp, non serrated knife that has been sprayed, and cut into wedges. Enjoy while warm or let it cool to form an amazingly crispy, sugary, caramelized crust.