4 ounces Applejack brandy. 2 ounces amaretto liqueur. 2 ounces maple syrup, preferably grade "B". 4 thin slices tart apple, such as Granny Smith. 2 slices candied bacon, halved crosswise.
For dessert, a large slice of tart lemon poppy seed cake is pure wholesome goodness ($6).
Use a large serrated knife to slice this tart, because otherwise things get messy.
2 tablespoons canola oil 1 small onion, thinly sliced 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced About 1/3 cup balsamic vinegar 1/4 teaspoon ground allspice Salt and freshly ground pepper to taste 1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients.
You can halve the quantities if you don't want to make such a large amount. 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips 2 tablespoons canola oil 1 small onion, thinly sliced 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced About 1/3 cup balsamic vinegar 1/4 teaspoon ground allspice Salt and freshly ground pepper to taste.
Thinly sliced celery, tart apple and cooked shrimp, tossed in mayonnaise spiked with lemon juice and sprinkled with lemon zest.
The duck rillettes reappear, this time with shallots, capers and roasted tomatoes ($15), an excellent combination, as are smoky andouille sausage with mushrooms, roasted garlic and Manchego cheese ($11), and slices of tart apple with the fennel-onion jam and Brie ($9).
Sprinkle with oregano and cut the tart into slices.
With a slice of rhubarb tart for dessert.
And she hands me a slice of frangipane tart.
