Archive for December, 2016

French Apple & Cinnamon Tea

4 apples, washed & sliced

2 1/2 cups, water

2 tablespoons honey

1 teaspoon ground cinnamon

Place the apples in a pan, add the water, cover, and cook over low heat until soft.  Strain and stir in the honey and cinnamon.  Serve hot.

Jean Valnet, the French phytotherapist, recommends apple tea should be drunk daily to prevent cold and flu viruses and to ward off arthritis and gout.


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Apple Pot Pies with Maple Cream

Flaky Pie Dough for single crust

6 tart apples, peeled, cored and diced

1 Tbsp unsalted butter

1/3 cup firmly packed light brown sugar

1 Tbsp all-purpose flour

1/2 tsp ground cinnamon

2 Tbsp brandy

1 tsp finely grated lemon zest

1 large egg beaten with 1 tsp water

1 Tbsp granulated sugar

1 C heavy cream

2 Tbsp pure maple syrup


Pepare the dough.  Butter 4 individual ramekins or baking dishes and place on a baking sheet.

Transfer the dough to a lightly floured work surface and divide into 4 equal pieces.  Roll each piece into a round about 1/8” thick and slightly larger than the mouth of each ramekin.  Place the rounds onto a baking sheet and refrigerate until ready to use.

Preheat the oven to 400°.  In a saucepan, cook the apples, butter, brown sugar, flour, and cinnamon over medium heat, stirring, just until the fruit starts to soften and the mixture thickens, about 7 minutes.  Remove from heat and stir in the brandy and lemon zest.  Mix well and divide between the ramekins.

Top each ramekin with a round of dough, pressing it down to seal it around the mouth of the dish.  Brush the top of the dough with the egg wash and sprinkle with granulated sugar.  Bake until the dough is golden brown, the fruit is tender, and the juices are bubbling, about 30 minutes.  Remove from the oven and let cool for 10 minutes.

To make the maple cream, in a bowl, using an electric mixer, whip the cream until soft peaks form.  Gradually whip in the maple syrup, beating until medium peaks form.

Serve the pot pies with the maple cream.  Recipe from Dessert of the Day by Kim Laidlaw

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