Welcome guests with a warm and easy to make apple crisp!

The season is here to celebrate friends and family, and to welcome guests with something a little special and warm from the oven.  The holidays find many people short on time, ruling out the “from scratch” crust that makes a pie a stand out.  The Company C work-around?  Try this simple Apple Crisp, a seasonally perfect dessert that is sure to be a crowd pleaser.

Here’s what you will need to assemble:

1 cup granulated sugar, 1 teaspoon cinnamon, 1 tablespoon all-purpose flour, 10 cups Cortland apples (Macintosh are worthy here, too), 1 cup quick cooking oats, ½ cup water, ¼ teaspoon baking soda, ¼ teaspoon baking powder, 1 cup all-purpose flour, 1 cup brown sugar packed tightly, ½ cup melted butter.

applecrisp_1

Combine the granulated sugar, tablespoon of flour and ground cinnamon.  Arrange cored, peeled, and sliced apples in a 9” x 13” baking dish.  Sprinkle the sugar/cinnamon/flour mixture over the apples and pour the ½  cup of water over all.  Mix oats, 1 cup brown sugar, 1 cup flour, baking soda, baking powder, and melted butter together.  Layer the crumble evenly over the apples.

applecrisp_2

Place pan into an oven preheated to 350 degrees, and cook for 45 minutes.

applecrisp_3

Serve the apple crisp warm with a scoop of vanilla ice cream.  You can’t beat this easy treat during the holidays.  Enjoy!

applecrisp_4

Recipe for the coziest autumn afternoon…

hickory-rug
Our Hickory Hand Tufted Rug & Confetti Throw

Whether with a good book by your side, or binge-watching your new favorite programming on Netflix, some week-ends are made for total relaxation… the inspiration for our Weekender collection, and our Hickory hand-tufted rug. Snuggled up in our sumptuous Confetti throw with the first fire of the season crackling is something to savor, and begs for the perfect lunch. Hearty, flavorful, and easy… here are the key steps to a delicious grilled cheese sandwich that will pair nicely with a novel… or the remote control.

What you will need: bread or brioche of choice, butter and/or mayonnaise, brie cheese with rind removed, and fig jam.

cheese-sandwich

Preheat a skillet to medium-low heat. While the skillet warms:

  • Butter one side of each slice of bread. Some of our “Company C chefs” swear mayonnaise browns more evenly, the choice is yours
  • Remove the rind from the brie, and cut into slices
  • Once the skillet is evenly hot, place a slice of bread “butter (or mayonnaise) side” down in the pan. Add brie slices and an even, light layer of fig jam to the bread in the pan, then place the second piece of bread on top “butter (or mayonnaise) side” up

toastedcheese3

  • Allow the cheese to melt and the bottom of the sandwich to attain a golden brown

Then flip and repeat. Each side, dependent on stove and pan, may require up to three minutes. The key is a medium low temperature for melty cheese and golden browning. Higher heats will speed the process… but burn the bread.

This recipe can be augmented based on what is in the kitchen. We love the sweet savory nature of the brie and the fig jam, but even fresh blue berries with the brie would work. Enjoy… the sandwich and your lazy cozy fall week-end!

Try Our Tasty Roasted Beet & Orange Dijon Salad

beets_1

These early fall days are to be savored, but admit it, we all want a little taste of what made summer so special.  This Roasted Beet and Orange Dijon salad is a great lunch on its own, or the perfect side to early autumn dinners.  Did we mention this was easy?  It is, and serves 4 to 6.

STEP ONE:  Roast the beets. While pre-heating the oven to 400 degrees, wash and dry  4-6 beets after removing the greens and tail.  Wrap individual beets in foil, and then roast for one hour.  They may take a little longer…to be sure, the beets will pierce easily with a knife when fully roasted.  Once cool to the touch, the beet’s outer skin can be removed under running water with a scrubbing brush.

While the beets are roasting, peel and remove the pith from 2-3 oranges slicing the fruit width-wise.

beets_2

STEP TWO:  Prepare your dressing. In 2 or 4 cup measuring cup, add 3 tablespoons Dijon mustard, 2 tablespoons maple syrup, 4 tablespoons coconut milk, and orange zest to taste.  Stir until combined.  Drizzle in 1 tablespoon olive oil while stirring. Slowly add the juice of one orange, stirring until mixed.  Add sea salt and pepper to taste, then refrigerate until ready to serve.

beets_3

STEP THREE: Plate the salad. Place mixed greens on a plate, and drizzle with a little of the dressing.  Top the greens with alternating layered slices of roasted beets and oranges then drizzle again with a bit of dressing. Garnish with basil. Feta or your favorite soft crumbly cheese can be introduced as a compliment. ENJOY!

beets_4