August

August

September 1, 2011

Scents of Autumn!

The Maine House is welcoming long time friends and family
during the glorious New England fall months.


Miss Vicki at our Texas House
Cutting the cake for a very special occasion!

Estelle's is already preparing to serve some favorite autumn recipes
 as we have first time visitors coming to Maine!



We are so very happy to host a beautiful Texas couple, Greg and Miss Vicki (I believe we were twins in one of our nine lives) in October and afterwards, Miss Judy is planning her trip in late October to take in the autumn hues and sights of New England. Our list is long for places to visit and things to do. As we arrive back home from Boston, we will open the windows, light the fire, pour some delicious bourbon cider, munch on autumn appetizers and talk about old times! Oh, happy are our days! Delicious Autumn!




Autumn Blue Cheese Spread
1/2 cup mascarpone cheese, softened
1 tablespoon heavy cream
2 teaspoons lemon juice
1 teaspoon fresh thyme leaves, finely chopped
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne pepper
1 cup crumbled blue cheese

Mix mascarpone, heavy cream, lemon juice, thyme, salt, pepper, and cayenne together in a medium bowl. Gently stir in blue cheese and serve with fresh pears.





Autumn Bourbon Cider
1 gallon (16 cups) of fresh apple cider
5 teaspoons ground cinnamon
2 1/2 teaspoons ground nutmeg
2 1/2 teaspoons ground ginger
3 cups bourbon


In a stockpot, heat apple cider, cinnamon, nutmeg, and ginger.When mixture is hot but not boiling, remove from heat and add bourbon. Stir to distribute spices and divide cider among 20 mugs! This is sure to warm your little toesies!


Autumn Spiced Cider
1/2 gallon of apple cider
1/3 cup dark brown sugar
2 sticks cinnamon
5 whole allspice berries
1 (1/2 inch by 1/2 inch) chunk of fresh ginger, peeled
3 whole cloves
8 slices of fresh orange


In a 3-quart saucepan, combine cider, sugar, cinnamon sticks, allspice berries, ginger, and cloves. Heat to a simmer and allow to cook 20 minutes. Strain into a punch bowl and garnish with orange slices. Serve warm!



"The breezes taste Of apple peel.
The air is full Of smells to feel-
Ripe fruit, old footballs, Burning brush,
New books, erasers,Chalk, and such.
The bee, his hive, Well-honeyed hum,
And Mother cuts Chrysanthemums.
Like plates washed clean With suds,
the days Are polished with A morning haze."
- John Updike, September










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