Apple Crisp

Ouch. July 8th. That was a long time ago.

Since that time, I have started a new job, and also 3 weeks ago began my graduate program at Methesco. Oh, and I started writing a bi-weekly column for the local paper. I'm kind of busy these days.

However, for my own sanity I spent yesterday afternoon blissfully preparing food in my lately neglected kitchen. I picked up a local butternut squash, some local apples and apple cider and a box of free-range organic chicken stock at Jo-Ad Specialty Store in downtown McConneslville. God bless that place. I'd have to drive miles to shop without it.

The weather yesterday was perfect for homey, warm food and a few small, fall indulgences. It was a crisp, cool 63 degrees, clouds and sun battling it out all day long in the skies above, and my kitchen windows cracked ever so slightly to feel the cool breeze every now and again as I whisked from stove to refrigerator to sink. Bliss, I tell you.

I had taken some lamb rib chops from my freezer that morning which I had purchased from Shew's Orchard, right here in Morgan County. I smeared them with a mixture of mashed fresh garlic, sea salt, coarse cracked black pepper, dry rosemary and ground thyme. I seared each side, then added 2 TBS. of dry white wine and 1/2 cup of chicken stock. I let the chops, and the pan juice reduce by half. I plated them up and placed the bowl of juice on the table. We ate them "au jous" style, dipping each piece of tender, pink lamb into the juice then racing it into our mouths before we dripped. My first time ever cooking lamb and it was perfection.

To go along with that (because my theme lately is "clean out my freezer in order to put more food into it"), I sauteed then braised red and green cabbage with garlic salt, pepper and a pinch of sugar and water. I removed that from the pan, then seared off 10 handmade pierogies from the West Side Market. I combined them with the cabbage, and it was like a bite of home as soon as I took a bite. Cleveland is so fabulously Polish, pierogies will always make me a little homesick.

With the butternut squash I bought, I cut off the rind and seeded it. I diced it into half inch cubes, which I tossed with olive oil, maple syrup, sea salt, cinnamon and rosemary. I baked it in a greased casserole pan for about an hour at 350 degrees. It was candied and delicious when we popped it out.

Finally the indulgence portion of the meal. I made 3 baby apple crisps in my stackable mugs. I have this problem with dessert. Had I made a big apple crisp in a square or rectangular pan, we would've been obligated to eat it all. That would require more than one helping over a period of several days. I just can't eat dessert like that anymore. It really is a special treat for me, so small, single servings are perfect.

I wanted to make it just like my Mom's, as I was already feeling nostalgic yesterday. I sliced 2 apples thinly, and layered them with golden raisins in the small, ceramic mugs. Then I combined 1/2 cup of organic brown sugar (sucanat), 1/4 cup of whole white wheat flour (you can use any kind of flour), 1/2 cup of organic rolled oats, 1 teaspoon of cinnamon, 1/4 teaspoon of freshly grated nutmeg, and a pinch of sea salt. I cut in 1/4 cup of homemade Snowville Creamery butter, which I then worked in with my fingers until it almost resembled crumbly cookie dough. I packed 1/3 of this mixture on top of every mug of apples. I baked them at 350 degrees for 40 minutes to an hour, or until the crisp top is dark and golden, and the apples are bubbling and soft. Use a knife to see if the apples are cooked through.

The smell of cinnamon wafted out my kitchen windows and around the block. This is what I strive to achieve every time I cook. I want the whole neighborhood to know that good food can be found at my house, that the smell of cinnamon is coming from Betsy's house and she's probably at it again. I want to be the house with the pie in the windowsill and dinner on the table. Yesterday I made that happen, and it was good for my soul.

Happy Fall! Remember to buy local and eat well, with love from Queen Honeybea.