Here in the Pacific Northwest it's beginning to look a whole lot like Autumn. This past weekend I attended my high school reunion where it was decidedly still Summer at 90 degrees! Just goes to show that despite both cities being on the West Coast, climates can be very different. Our apples are ripe & many varieties are already available in stores. Currently our apple tree is giving us plenty of fruit & I have been busy making Sir Isaac's Folly, a spiced apple chutney. Perfect for Autumn roasts, cheese platters, charcuterie plates, as a special hostess gift, or just to spice up a great grilled cheese sandwich. Loaded with golden raisins, ginger, allspice, mustard seeds, and curry, this is one to savor all season. Not to rush things, but if you store some of this away, I can pretty much guarantee that your turkey sandwiches will not become boring...
As for Eve, well, I seriously doubt an apple led to anyone's downfall, let alone poor Adam. There's nothing sinful about Sir Isaac's Folly unless you eat the entire jar in one sitting. That would be considered Gluttony, and a topic for a post in November. Until then, here's a recipe for Appled Brandy if you feel like REALLY indulging:
Appled Brandy
1 750 ml. bottle of not-your-best brandy
3 apples, cored & cut into 1-inch dice
1/4 cup sugar
1 cinnamon stick
INFUSE: Pour the brandy into a glass jar large enough to hold the brandy & the fruit. Add the apples, sugar, & cinnamon stick, & cover. Stir daily for 2 weeks. Strain out the fruit & cinnamon & return the liquid to the bottle. The flavored brandy can be kept stored at room temperature for up to a year.
Stay tuned! I'll post about a pan saute using this brandy with steaks, pork or chicken next! It'll be good!
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