“Every minute of joy makes you gain ten more days of life.“– Paulo Coelho
We had a wonderful time at the wedding in Stonington, CT a couple weeks ago… then headed up to Vermont where we stayed at the beautiful Trapp Family Lodge and then rode the world’s oldest cog railway to the summit of Mount Washington in New Hampshire, the highest point in the Northeast. It is also known as the home of the world’s worst weather and the oldest mountain top hotel in the world. We ended our week in the idyllic Vermont of covered bridges. We were a little early for fall colors, but it was still beautiful and a peaceful getaway.
RECIPE OF THE WEEK
This week’s recipe is one from a getaway to the south shore of Lake Superior seven years ago. Thank you, Mike, for making this wonderful treat based on a recipe from The Moosewood Cookbook.
APPLE CRISP with currants
- 6-8 cups peeled and sliced tart apples
- 2-3 tablespoons lemon juice
- 1/2 cup currants
- 1/4 cup white sugar
- 1 cup rolled oats
- 1 cup flour
- 1/2 cups finely chopped almonds
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- A dash or two of allspice and nutmeg
- 1/4 teaspoon salt
- 5 tablespoons melted butter
Preheat oven to 375 degrees F. Toss apple slice with lemon juice and place in a 9-inch square pan. Scatter currants over them and sprinkle with white sugar.
Mix together the topping ingredients in a medium-sized bowl. Distribute over the top of the fruit and pat firmly into place.
Bake uncovered 35-40 minutes, until top is crisp and lightly browned and the fruit is bubbling around the edges.
Serve hot, warm or at room temperature… plain or a la mode.