All done with simple modifications that can achieve dramatic effects. The soup base is vegan and absolutely delicious. Apple butter on cinnamon toast is otherworldly.
Easily frozen, easily made into jams and vinegars. We incorporate the apple sauce into our vegetable soup but it stores beautifully. Leaf peepers, flannels, all things pumpkin spice, and apples! Braeburns, Granny Smiths, Honeycrisp, Fuji, Red Delicious, McIntosh. Roasting 20 different kinds of apples is, without a doubt, one of the greatest smells you will ever find in a kitchen, only second maybe to veal bones. “Coming from New Hampshire, fall has always had a special place in my heart. Vegetable soup with apple sauce and maple syrup. VEGETABLE SOUP WITH APPLE SAUCE AND MAPLE SYRUP To serve: Cold with cinnamon and honey warmed on toast with roasted mushrooms and fried herbs as ravioli filling with lemon. For bruschetta or dessert an hour is plenty. (The longer the strain, the firmer the ricotta.) For our pasta filling, we are looking for a less wet and firmer product so we will hang overnight. Strain through a colander lined with 5 layers of cheesecloth. Take milk and cream mixture off heat and allow curds to form. Method: In a large heavy-bottomed pot, warm milk and cream to 170-180☏ over medium-high heat and melt the butter. Add the salt and acid and stir, allowing the curd to start to separate from the whey. And I have no doubt your local markets will have exactly what you’re looking for.” - Bryan Noury, executive chef at Madre (Brooklyn, New York)
We only use Battenkill Valley milk and cream. Sourcing the best milk and cream is the key to success. I have always been a lover of dairy but it wasn’t until my trip to Rome in 2016 that I really understood the difference. It is ubiquitous and lends itself so well to so many dishes.
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