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Apple Cider Streusel Muffins with Glazed Pecans
The scent of apple cider signals the coming of crisp fall days and cozy nights. Apple picking is fine, but when we head to a local orchard, the true pleasure for me is returning home with gallons of apple cider and way too many doughnuts. Experimenting with some of this cider led to delicious muffins that feature a middle layer of cider glazed pecans and a cinnamon streusel topping. With cider incorporated into the buttermilk batter, they smell so good that we always eat them while still freshly-baked and warm.
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Chile Chive Oil
When I was growing up, cream cheese had one companion – chives. Many, many chives. Bright green and full of flavor, they were delicious confetti. But sometimes I want to add their light, onion flavor to a dish without contributing extra texture or spots of color. Consider corn chowder or lobster bisque. A drizzle of chile chive oil adds herbal onion flavor and a fun, spicy kick that melds beautifully where chopped chives would fall short.
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Cornmeal Scones with Red Cheddar and Apricot
With a sweeter flavor than other varieties, red cheddar always strikes me as the ideal cheese for breakfast. A perfect complement to fruit, it calls to mind my father’s predilection for topping apple pie with a slice of cheddar. Why opt for sweet or savory when you can have both?
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Marinated Feta with Pink Peppercorn and Fennel Seed
One of my favorite cocktails combines champagne with pink peppercorn and a few delicious herbal ingredients. With these bright, fresh flavors in mind, I created a marinated feta that is perfect for snacking, topping salads, or accompanying a charcuterie board. The reddish pink berries and sprigs of bright green oregano – reminiscent of holly and winterberry – also make this a great appetizer for Christmas parties and winter celebrations.
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Raspberry Goat Cheese Tart
At a bakery I rarely can resist the raspberry filling and nutty crust of a linzer torte or the cookies inspired by this classic Austrian dessert. I use the term “dessert” loosely, of course, since linzer tortes are perfect for breakfast. Consider them an elevated jam on toast. With my predilection for dessert as breakfast, I used classic linzer torte flavors to create a cheesecake style tart that is perfect for any time of day. The vanilla bean flecked filling and almond crust are topped with lightly sweetened, macerated raspberries. Serve this tart after lunch or dinner, with afternoon coffee or tea, or join me in having a slice in…
