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Harvest Apple Drink
1 gallon fresh cider or bottled apple juice
2/3 cup brown sugar
4 cinnamon sticks
10 whole cloves
In a saucepan, bring all items to a boil. Reduce heat and simmer for 15 minutes. Strain and serve. You may also easily halve the recipe for a smaller amount of people. After straining you may transfer to a crockpot set on low to keep warm.
“Bouillabaisse, this golden soup, this incomparable golden soup which embodies and concentrates all the aromas of our shores and which permeates, like an ecstasy, the stomachs of astonished gastronomes. Bouillabaisse is one of those classic dishes whose glory has encircled the world, and the miracle consists of this: there are as many bouillabaisses as there are good chefs or cordon bleus. Each brings to his own version his special touch.”
Curnonsky (1872-1956)
Beurre blanc is a hot butter sauce made with a vinegar and shallot reduction to which butter is added (lemon juice is sometimes used in place of vinegar). The story of it's origin is one of serendipity. A French chef in western France forgot to use eggs when making a Bernaise sauce for a fish dish he was serving. Uncounted culinary delights have been discovered this way
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