Mimi’s Apple Pie Obsession

September rolls around and I become fixated on baking an apple pie.   I love savory and sweet together so, my crust has little or no sugar in it.  Some people may find it unappetizing that I use 100% Crisco in the crust — that’s the way my grandmother and father did it!   It is light, flaky and just the right balance for juicy sweet apples.  However, I need to work on the appearance of my crust — it just doesn’t look perfect to me.

…and a Diva “Dishes”.

I think Mimi is ridiculous;  she is such a perfectionist.  The pie crust looks great.  It doesn’t look store-bought but has a homemade rustic look to it.  I have an idea for you.  Here’s what I do with the extra pie dough.  I roll it out and sprinkle sugar, cinnamon, crushed walnuts and almonds over it.  Then I dot it with butter and roll it up like a jelly roll.  Brush it with milk and bake it at the same temperature as the pie.  Once it turns golden brown, remove it from the oven, allow it to cool and slice it into 1 inch thick rounds.  I call this “not quite rugelach”.  Everyone loves it and the house smells great.

It’s Over Already?

Wow, where did the summer go?  We were very busy getting ready for Provence and then spending July on our “facelift”  (that is  creating a new blog and refreshing the website).  We wanted to see some of our favorite friends but before you knew it August was here.  We decided the best way to enjoy seeing Betty and Nick and Joan and Marty was to throw an intimate dinner party.  I did the Summer opener so Mimi signed up for the Summer closer.  We came up with our menu and it was off to Wegman’s for a shopping spree.

Stuffed tri-colored mini-peppers two ways

White bean, sweet pea and mint crostini

Chilled cream of watercress soup

Watermelon, tomato and feta cheese salad

Tossed greens with balsamic vinaigrette

Tom Colicchio’s (sort of) zucchini and burrata

 Giada’s (90% ) Lemon spaghetti

Gin and Juniper pork tenderloin

LImoncello tiramisu

Simonet-Febvre 1er Cru Millesime 2010

Perrin L’Oustalet Organic Rhone


Limoncello tiramisu

Limoncello tiramisu

Follow the diva to our website for recipes, more photes and how to host a successful “Summer Closer”.