I know that technically, Fall has already started, but in the high desert, we have been experiencing a longer Summer, and so today I felt a definite change.
With its beautiful warm hues, the crispness to the air, the thought of pumpkins and pine cones, and comfort foods, it is a time alive with excitement and anticipation, rather than the way Autumn is so often thought of. The autumn of one's life, the sad thought that the best is now in the past, the dead leaves, the bare trees, etc, etc.
One of my favorite places to experience Autumn is Colonial Williamsburg, the historically accurate place to experience the American Revolution and Colonial life and times.
I am going to be visiting there soon, and my excitement is growing. The streets there are lined with wonderful trees dressed in all their red, brown and gold apparel. The doors of the houses don wreaths of pine cones and other seasonal fruits. And, the delicious comfort foods from 18th Century America are on display in the historic taverns. A couple of my favorites recipes are below. I love ANYTHING with apples, and the peanut soup served at The King's Arm Tavern on Duke of Glouchester Street is wonderful, with an unexpected flavour. A real delight when you want to cozy up with a simple meal, and a crust of good bread.
See below the recipes (taken from the Coloinal Williamsburg site) for your enjoyment:
To make an Apple Tansey, Take three pippins, slice them round in thin slices, and fry them with butter; then beat four eggs, with six spoonfuls of cream, a little rosewater, nutmeg, and sugar; stir them together, and pour it over the apples; let it fry a little, and turn it with a pye-plate. Garnish with lemon and sugar strew'd over it.
- ¼ cup (1/2 stick) unsalted butter
- 1 medium onion, finely chopped
- 2 celery ribs, finely chopped
- 3 tablespoons flour
- 8 cups Chicken Stock* (or low-salt canned chicken stock)
- 2 cups smooth peanut butter
- 1 ¾ cups light cream or half-and-half
- Finely chopped salted peanuts, for garnish.