Autumn Apple Cake

Although I didn't grow up eating apple cake, I've made one in the fall for many years. It most likely was inspired by the plethora of delicious apples grown in Maine. I've never had a special recipe-just used what I found in the paper or online. That is, until this year.

There have been a few mistakes through the years with my apple cakes. A few years ago I hosted an American Guild of Organists potluck and my cake got stuck in the bundt pan. There was no covering up the disaster and we just had to make do. This group of folks had no idea that I (mostly) know what I am doing in the kitchen, so I was rather horrified!

Lat fall the Washington Post had a recipe that was billed as "THE apple cake you will make from now on." It was complicated-soaking nuts and dried fruits, making some sort of syrup-but I took on the challenge. I took it to another potluck and fortunately it easily came out of the pan. And it was delicious-moist and flavorful.  But worth all that effort?  Not really. It was meant to be served as is, simply, with no adornments. So I was not happy when the hostess brought out canned whipping cream and bottled caramel sauce to slather on top!

This year I have found THE recipe, courtesy of my friend Karen, who visited recently. Simple and mixed by hand, it covers all the bases and is MEANT to be served with a scoop of vanilla ice cream. I made it for guests last night and they scarfed it down.

Here's Karen, working her magic on fresh green beans from the farmers' market. And here's the recipe, which she found in a Neiman Marcus "friends" cookbook and originally came from a farm in New York State. I hope you'll give it a try- it's perfect if someone at your Thanksgiving table doesn't like pie.

Apple Cake

1. Cream together 1/4 cup Crisco (yes, really), 3/4 to 1 cup sugar, and 1 egg. 

2. Stir together 1 cup flour, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.  Add to creamed mixture.

3. Stir in 1 teaspoon vanilla, 1/4 cup chopped walnuts or pecans and 3 cups peeled and chopped apples.

4. Cook at 350 for 40-45 minutes.

It takes a bit of elbow grease, but you really can mix this all by hand-it's rather fun to do that. Enjoy!

 

The Recipe

Don't you love the Lady Editors above?  I was quite surprised to see that the first edition of this cookbook was published in 1972-it seems rather late for that sort of attitude.  But I do love the homey, old-fashioned kitchen pictured on the cover and admit that it is really my dream kitchen. The minimalist style just doesn't do it for me in the kitchen.

In the summer of 1982, a few months before Bill and I were married, he introduced me to Maine.  After picking me up at the Portland Jetport we made a stop at L.L. Bean in Freeport, where I picked up this cookbook.  It is at least as much about Yankee culture as cooking, which was brand new to me.  It was a summer of planning for the future, adjusting to a different way of seeing the world, and falling in love with Maine.

As you might imagine, the rural location of our rental cottage in Central Maine was like another country to this Texas girl, who had grown accustomed to big city ways in Dallas.  I could not believe my eyes at the scant choice of produce in the small groceries where we shopped.  But then Bill introduced me to Maine strawberries, the pick-your-own kind that you just can't stop eating.

I began making this strawberry pie back in 1982 and have made at least one every summer since then. The berries have been an adjustment in Maryland for the past 5 summers- certainly better than what ones buys in the supermarket, they are not as sweet and juicy as perfectly ripe Maine berries.

My pie is inspired by the recipe in the Yankee cookbook, but I take great liberties and must say it is delicious!  Let me know if you make one for yourself.

Fresh Strawberry Pie

1 baked, single pie shell

1 1/2 quarts strawberries

3/4 cup sugar

3 tablespoons cornstarch, softened in a little water

whipping cream

Wash, hull and dry the berries (drying is important!). If some are very large, cut in half. Arrange 1 quart of berries on cooked shell. Cook the remaining 1/2 quart of berries with the sugar on low heat for a few minutes.  Bring to a gentle boil and vigorously stir in the cornstarch softened in water. Cook a few more minutes, stirring constantly, until thickened.  Let cool 5-10 minutes, then pour over berries in shell.  Top with whipped cream.

This makes a chunky glaze, which I like, but if you don't you could sieve the berries before adding cornstarch.

Straddling

There is a place in you that is not touched by coming and going, by up or down, by for or against, by totally right or totally wrong.

These words of Richard Rohr were a balm to my soul earlier this week.  After returning from our annual August visit to Maine I was out-of-sorts.  Happy to be back home in Maryland, yes, but also bereft at leaving a place I love very much. Instead of fighting it and telling myself to just move on, or succumbing to sadness, I decided to try holding both sets of feelings.

For that is really the way of life, right?  We see both sides, we're nice to our neighbor who supports Trump, we walk a pathway between trust and fear.  It has taken me a long time to realize that our world is not either/or, right/wrong, yes/no.

Simply put, I can still love Maine...the feel of the air, the late summer shadows foretelling fall, the deep concern for earth's health, the sense of being a step closer to heaven.  I can miss my dear friends and, still, the presence of Spirit as I walk into St. Saviour's Church and place my fingers on the organ keys.

All of this is possible while making our new life in Maryland.  It's a very good one, with meaningful work, new friends, a house that feels like home, and our dear family.  The ability to hold both of these deep emotions is a sort of freedom, a straddling if you like, keeping each foot on a separate side.  It's like saying Yes, I can have it both ways.

Memories of MDI

MDI...that's short for Mount Desert Island in Maine, home of Bar Harbor and Acadia National Park. Bill and I have just returned home from a wonderful vacation there, seeing friends, making music and soaking up the beautiful landscape and spirit of coastal Maine.

We spent several nights in our friend Debby's guest house, which doubles as an office for her rare print and book business.  The many books there were such a temptation that I'm afraid I didn't read a single word of the novel that I'd hoped to finish over the vacation.

Have you ever seen such a big pepper mill?  It is truly inspiring and makes one want to use a lot of pepper!  I believe Debbie said it belonged to her grandparents.

No trip to Maine is complete without a fresh lobster roll...there is just nothing like it.  Sure, you can try one somewhere else (even in Annapolis), but it is not the same.  This one is from the Bar Harbor Inn and was served at an outdoor table overlooking the harbor.  Couldn't be better.

One really should follow a lobster roll with some locally made ice cream. I love to treat myself to a single scoop at the above place once a year.  Interesting and unusual flavors combined with lots of cream-a winner!  Now I hear they are opening a shop in Washington DC- a fun outing for Zev and me, perhaps?

Bill was thrilled to see his chamber music friends Heidi and Nancy.

Our time on MDI was partially a working trip for me, work that I was more than happy to do.  I played a noon recital at St. Saviour's in Bar Harbor and spent several days with my good friend, the Visser-Rowland organ.  How I love to make music on that instrument.

My dear friend and organ technician extraordinaire, Bill, surprised me by showing up for the recital. Just a couple of days earlier, when I'd been in touch to complain about the Swell Gedacht, he'd claimed to be way too busy to make the trip from MA.  How I miss his good ear, troubleshooting ability and concern for the instrument, not to mention his ever-present sense of joie-de vivre.

We spent a couple of nights with Debby and Paul, their three Corgis and four cats, and had our annual lobster dinner.  Just before I took this photo one of their kitties was peering down from the piano lid, eyeing the lobster with a gleam in her eye.

A sense of sadness came over me as we drove off the island and headed home to Maryland.  But I also felt such a sense of gratitude- for our many years in Maine, the friendships we continue to hold, the natural beauty and the knowledge that life is deep and meaningful.  Thank you.