Apple Cranberry Crisp

Recipe by William Cotter-Member of Congress, CT YMCA cookbook 1974. I added fresh cranberries and reduced butter from 1/2 cup. Serves 8

6 apples sliced, peeled & cored

1 cup fresh cranberries

1 cup flour

3/4 cup brown sugar

1 tsp baking powder

1 tsp salt

1 egg unbeaten

1/2 tsp cinnamon

grated nutmeg

1/3 cup butter, melted

Place apples and cranberries layered in a greased 8x10 pan. Mix dry ingredients plus egg with a fork and place on top of apples, try to mix in a bit with fork. Drizzle butter on top and sprinkle more cinnamon and nutmeg. Bake at 350 for 30-40 min.

Serve warm with vanilla ice cream or whipped cream.

Gingered squash

winter squash

Ginger syrup (www.gingerpeople.com)

chopped fresh thyme, oregano, rosemary

butter or ghee

sea salt & cinnamon

Half the squash, cook for 30 min in 400 degree oven face down in an inch of water or until tender. Remove seeds and scoop out into casserole dish, then bake.

Lemon drop

1 ounce vodka or lemon vodka

1/2 ounce limoncello

1/2 fresh lemon

fine sugar on rim of glass & lemon rind curl garnish

Portabello naan open face sandwich

Giant portabello mushroom (grilled on cast iron)

Masala Naan curry (TJ's) cut in half & warmed on cast iron skilled

eggplant hummus

jalapeno pepper jelly (bolaniandsauce.com or whole foods)

rocket arugula

garnish with heirloom cherry tomatoes & sea salt

Dutch yellow baby potato salad

This is my classic recipe, I like it served up warm or cold. Serves 4

1 lb baby dutch yellow potatoes halfed (boil approx. 1/2 hour)

celery, red onion, fresh parsley & cornichons (chopped)

1 TBS olive oil & splash vinegar

sweet relish

Salt & pepper, red pepper flakes, lemon pepper, dill, tarragon or any herbs you like

Rangpur Tanquery tonic

1 ounce Rangpur Tanquery {botanicals & rangpur lime essence}

Q tonic

fresh lime