Pastry Hearts + Cinnamon Honey Apples, by Kira

One basic pastry dough recipe

6 to 10 Apples peeled, cored and chopped

(I used Mutsu apples; we like a crisp tart apple.)

2 tablespoons Cinnamon

4 to 6 tablespoons Honey

Whipping cream

Preheat oven to 400F.

Roll prepared pastry dough out onto floured surface.

Use a cookie cutter to cut out hearts or any other shapes you wish to use.

Place them on a cookie sheet and bake for about ten minutes or until golden.

Cool on a rack.

Place apples, cinnamon and honey into a large pot and simmer until tender.

Whip up your cream.

Assemble bowls:

I put the apples in the bottom and hearts around the side with a dollop of whip cream on top.

You could place the apples in a large serving bowl or pie plate.

Then starting on the outside, overlap pastry hearts around,

working your way into the center.

I think this would look neat but I haven't tried it yet.

Here is a little information on the Mutsu.

Mutsu apples are first harvested in fall and available through mid winter. Also known as Crispin, the Mutsu apple is a cross between the Golden Delicious and Indo apple. A popular dessert apple in Japan where it was first developed it is oftentimes referred to there as “the million dollar apple”. Medium to large in size with a slightly oblong shape the skin of the Mutsu apple is smooth and bright green to yellow in color. Its firm white flesh is crisp and juicy with a sweet-tart flavour that has subtle hints of spice. An excellent keeper, the Mutsu apple will take on an even sweeter flavour in cold storage. Mutsu apples are a good source of soluble fiber, which has been proven to help lower cholesterol, control weight, and regulate blood sugar. They also contain vitamins A and C, as well as a trace amount of boron and potassium, most of which is located in the apples skin. With its sweet and delicately spiced flavor the Mutsu apple is sought after for its use as an excellent dessert apple in the culinary world. They can be sliced and baked, hollowed out and stuffed, battered and fried or slow cooked into a sauce. Their sweetness will compliment pies and tarts. Cubed they will add moisture and flavor to muffins, breads and cakes. Mutsu apples will compliment savory applications as well. Try roasted or sautéed for a side dish or topping, slice and add to green, chopped and stacked salads or serve as an accompaniment to robust cheeses. (Specialty produce, 2012.)

Finally moved that log.

There is a day-to-day balancing of the list of things 'to do'
and the things 'to do' to be put on the list.


This tree was felled many years ago.
Being heavy, it has stayed in one place.
It still may be worth milling so it's going up the road to Paul.


The log was in the way of a project so moving it was suddenly bumped up the list.
It didn't take that long to do the job,
but it has taken years to get to it.


Perhaps the balance has been struck;
even if for one day.




 

 
 
 
 

Taking the colour in.

The forest is putting on an exceptional show of colour this year.
Autumn in the hardwoods is as climatic as the Spring burst of new green.
Only it signifies a period of rest after a long summer of producing food.
Fall days can feel like death and decay, but in truth, the Equinox relieves the trees of their labours until the light returns with warm Spring air.

Like the Spring growth, the Fall colours are fleeting and recede as quickly as the daylight hours do.
If you neglect to take some time to witness the arrival it will be over too quickly.
Just looking is not enough.
The colour needs to be felt to your core.
Only stopping to rest will allow you to be immersed.

 
I dream of drifting a canoe over still water.
The lake looks oily and cold.
Yet the unmistakable reflection of yellow, red, and orange leaves
reveal an elegant mirror.
A steel blue sky holds the promise of coming snow.