Fall

While apples are rolling in – out of Georgia’s orchards in lieu of peaches, this fizzy drink makes for a cool refreshment on an Indian summer day. After the first frost of autumn, our Southern climate often experiences warm days reminiscent of summertime before the onset of winter proper.

I love this time of year for its warm during the day and crisp at night and in the early morning. This drink is reflective of those temperatures. For if the day has a briskness in the air, serve it at room temperature.

If it is a warm Indian summer day, then serve over ice. Cinnamon sticks and candied ginger make for lovely garnishes and the ginger is a delightful snack too.

If it is a warm Indian summer day, then serve over ice. Cinnamon sticks and candied ginger make for lovely garnishes and the ginger is a delightful snack too.

German grandmothers mixing up sweet yeast dough to form coffee cakes filled with fresh fruit of the season and rich, creamy custard made with real cream have been passing along the kuchen tradition for generations.

If authentic kuchen, which is a German word for “cake,” has been a common thread weaving through your family for decades, you probably won’t appreciate this recipe. The only kuchen my family eats comes to our table as a gift from an expert peach kuchen-maker who works with my husband.

The simplicity of this Quick Apple Kuchen recipe caught my attention as I browsed through an old cookbook I inherited from my mom’s extensive library. The book is so old, it refers to margarine as oleo. Up until 1952, U.S. law required margarine producers to label their product “oleomargarine.” But, the book is not so old that bakers couldn’t find cake mix in their grocery store.

On cold days nothing gives me more comfort than hot soup. The flavor combination that I find most comforting in soups is sweet and savory. It's an ideal pairing in many foods that have come to represent autumn. Certain vegetables like sweet potatoes and squashes are all made more flavorful with a touch of sweet, be it from sugar or other sweeteners such as honey or molasses.

Carrots also benefit from being paired with sweetness and even spiciness. But I add no sweeteners to this carrot soup. Its sweetness is all made possible naturally from a specific blend of ingredients. The soup is made all the more potent and aromatic with the addition of fresh ginger and a distinctive blend of Middle-Eastern spices that carry warm and nutty profiles. It's the perfect combination to elevate the humble carrot to new flavor heights.

This past weekend, it was a bit cold. After Levi’s flag football game, I came home, grabbed 4 cooking magazines and got under the covers. I earmarked half of each issue and not only did I read each and every one of them but I spent almost the entire next day in the kitchen.

I had been going back and forth on what desserts I was going to make this upcoming holiday season and although I have a few favorites, I was really hoping for something new. What I loved most about this tart (aside from the crust – because it is more of a cookie rather than a doughy crust) is that I sometimes find apple “pies” way too tart or too runny.

This had the texture of a Clafoutis, but didn’t taste as eggy as some I have eaten in the past. Eli topped this off with a scoop of our Cinnamon Ice Cream and he could, literally, not stop moaning. I think he ate 90% of this and he would proudly admit it, if asked.