Julia Child--for real

This is a photo of Julia Child and her husband Paul that is hanging in the Smithsonian museum in Washington D.C. The photo below is of her kitchen which has been rebuilt there in the Museum of American History. The display also included TVs playing some of her shows, and other items related to her career.

I really wanted to see this display after watching the movie "Julia and Julia" ---- which is coming out on DVD tomorrow! I hope that all of you who didn't see it in theaters will be sure to see it at home. It's a amazing job of character creation by Meryl Streep who plays Julia. I also read both of the books on which the movie was based--I highly recommend Julia Child's book about her life in France. It fills in a lot of the blanks left by the movie and continues to build the impression that Julia was a delightful woman with a great zest for life.

I re-opened my old copy of "The art of French Cooking" and made some of the recipes, and then I bought a newer book of hers called "The Way to Cook." I've studied it for ideas for a number of the things I made for Thanksgiving. I've loved making leek and potato soup--(I grew leeks in the garden this year.) It's so simple and yet so delicious and warm!

I have been thinking about cooking in a different way since seeing that movie and reading those books. Cooking can become so routine and slap dash--after all, 3 a day for 40 some odd years is a lot of meals! Plus a lot of the cooking shows and recipes in magazines are just about fast and easy. Sometimes I want to make a dish or a meal that is a work of art, and this is what I'm learning from Julia Child---there is something very satisfying about taking time, using the best ingredients, cooking carefully and displaying beautifully. Not for every meal, of course, but from time to time.

Pumpkin Cranberry Scones

Can you stand one more pumpkin recipe? These scones are great for fall and winter. Not very sweet, they are great with a cup of hot chocolate or herbal tea. They are from the "Once Upon a Tart" cookbook.

4 cups flour
1 Tbs baking power
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground ginger
1/2 cup sugar
1/2 lb plus 6 Tablespoons (2- 3/4 sticks cold butter, cut into 1/4 inch cubes)
2 large eggs
3/4 cup cold buttermilk
1 cup canned or fresh pumpkin puree (or butternut squash puree)
1 tsp vanilla
1 cup fresh cranberries, coarsley chopped
1/2 cup walnuts, coarsley chopped
1/2 cup golden raisins (or any raisins)

Preheat oven to 400 degrees and line baking sheets with aprchment paper or silpats.

Measure dry ingredients into bowl of food processor fitted with metal blade and pulse to mix.
Add butter and pulse until there are no chunks and mixture looks like moist crumbs. Be careful not to overwork. Remove blade from food processor, and dump crumbs into a big bowl.
In another bowl whisk the eggs to break up the yolks. Whisk in the buttermilk, pumpkin, and vanilla. Then stir in the cranberries, walnuts and raisins.
Pour the wet ingredients on top of the flour mixture. Stir with wooden spoon until the mixture comes together, then stop.
Scoop batter out and plop it onto the baking sheet about 1/2 cup each. Leave 2 inches between scones.
Bake in center of oven for about 20-25 minutes, until a toothpick inserted in the center of one comes out clean.
Remove from oven, let cool a few minutes, then transfer to a rack.
Serve fresh out of the oven or at room temperature.

(B.J. shuddered at the thought of so many fruits in baked goods--but those who like fruit filled scones really enjoyed them.)

Dinner in a Pumpkin

I did not know that my mom had just posted a "dinner in a pumpkin entry" until I had posted this one. Great minds must think alike, to find that we were both thinking of dinner in pumpkins.

Remember the dinner in a pumpkin you had when you were growing up? Hamburger, rice, cream of mushroom soup, all cooked casserole style in a pumpkin?
Well, this is NOT your mother's dinner in a pumpkin recipe. I stumbled across this recipe which was so delicious and flavorful and savory that I fell in love! It's a perfect fall recipe and perfect for using up those extra pumpkins you never got around to carving.

The shallots, onions, mushrooms, garlic, Italian sausage, currants, sage, poultry seasoning, and marjoram all simmer together in the frying pan.

Meanwhile you cook some brown rice with chicken bullion and curry powder, for a yellow color and delicious flavor

Cut the top off your sugar pumpkin, scoop out the guts, season the pumpkin with salt and garlic salt, spoon the filling inside and cook for 1 1/2 hours. I thought that serving it on the pumpkin wedges was a nice touch. It was soooo good!
Here's where you can get the recipe:
Sausage-Stuffed Pumpkins

Dinner in a Pumpkin

This is a nice, warm dish for a winter or fall day. Some people make this a tradition on Halloween. The vegetable is the pumpkin so all you need to add is some salad or fresh vegetables, and you have a nice balanced meal.
Remember you need to pre-cook the rice, unless you have some on hand, so add a few more minutes for that step.


Dinner in a Pumpkin

1 onion
1 1/2-2 lbs ground beef
1 1/2 cup cooked rice (I used brown)
1 can water chestnuts--somewhat chopped and drained
1 can mushrooms, with the liquid
1 can cream of chicken soup (or whatever cream soup you have)
2 T. soy sauce
2 T. brown sugar.

Cook onion and beef in a little bit of oil. Add all the other ingredients and mix and heat.
Add salt and pepper to taste.
While the meat is cooking, cut off the top and clean out the pumpkin.
Put the meat mixture in the pumpkin, replace the lid. Put it on a baking sheet and bake in a 350 degree oven for about one hour, or until the pumpkin is fork tender. Serve by scooping out some of the pumpkin along with the meat mixture.

Pumpkin Gnocchi

We love gnocchi at our house, but rarely make it from scratch. I was pleased with how easy this turned out to be and how satisfying it was. I froze most of them to eat later, we'll have to see how they defrost and cook. Next time I think I'll try a cream sauce with them. (I couldn't get my pictures to show up, so look at my blog to see pictures of them).

Pumpkin Gnocchi
Serves 12

1 c. ricotta cheese (drained)
2 lbs. potatoes, boiled until tender, peeled and pureeed (I pureed mine in the food processor, not great for mashed potatoes, but worked great for this recipe)
1 c. canned pumpkin
3 tbsp. brown sugar
1 c. freshly grated parmesan cheese
2 tsp. kosher salt
1/2 tsp. nutmeg
About 3 cups flour

In a large bowl combine 2 cups of potato purée, pumpkin, ricotta, sugar, cheese, salt and nutmeg. Stir in flour 1/2 c. at a time until soft dough forms. Once dough comes together knead on a floured surface. Depending on how wet your pumpkin and ricotta was, you may need more than 3 cups of flour. Dough should be soft and slighty sticky.

Divide into 8 portions. Roll each portion into 15 inch rope, then cut into 1 inch pieces. Sprinkle dough with flour if it gets too sticky. Transfer to a rimmed baking tray dusted with flour. (At this point gnocchi may be frozen.)

Bring a large pot of salted water to a boil. Working in batches of 15-20,drop gnocchi into water and cook until firm and float to the top about 5 minutes. Remove with a slotted spoon. Toss with sage brown butter and sprinkle with parmesan cheese.

Sage brown butter and pine nuts
Place 1 c. butter and 4 fresh sage leaves in small saucepan. Cook until it foams and smells nutty. Add 4 T. pine nuts. Toss with gnocchi and sprinkle with kosher salt and freshly grated parmesan.

Bountiful Baskets

I have a difficult time buying produce. I am so used to having a great garden to shop at (thanks Mom and Dad) I have a hard time spending money on produce. I learned about this place called Bountiful Baskets. They deliver produce two a location near your house. I spend twenty dollars on all this food. I just drove near my house and took the food from thier basket to my own. I am in love with it, I have not had my my produce drawers this full in a long time. They have a websight bountifulbaskets.org and they also have the same concept in Utah and Idaho. I just thought it was nice to get such a good amout of food and I am hoping that it will force me to eat better.

Pumpkin Cookies

Here is another pumpkin cookie recipe. These are softer and raise up more while the other ones I posted before are like a regular oatmeal cookie. These also have more spices and taste a lot like fall---they would be great with a glass of apple juice, an apple, or milk. I think that it would be just fine if you wanted to substitute half the flour with whole wheat flour. The "pumpkin" I used was actually butternut squash--delicious!!






Soft and Chewy Pumpkin Cookies
1/2 cup butter
1/2 cup white sugar
1 cup brown sugar
2 eggs
1 cup pumpkin
1 tsp lemon extract (or 1/2 tsp grated lemon peel)
2 cups flour
2 tsp cinnamon
1/2 tsp salt
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp soda
1 cup chopped nuts
1 cup chocolate chips (or raisins)
Cream butter and sugars, add eggs, pumpkin and extract or peel and beat well. Sift dry ingredients together and add to creamed mixture. Add nuts and chocolate chips. Drop on greased cookie sheet--about a heaping tablespoonful. Bake at 400 degrees (350 in a convection oven) for about 10 minutes. Could be frosted with cream cheese frosting--but it's not necessary!

Pumpkin or Butternut?

I've heard rumors for years that Libby's pumpkin is actually butternut squash--so I decided to give both types of squash a little trial and see. On the can it says pumpkin is the only ingredient--but there are many varieties of pumpkin, and I think I remember seeing a "Libby's pumpkin" seed offered in seed catalogs. So those might be different. But based on what I had at hand I baked both a pumpkin and a butternut. This is a pumpkin we grew in our garden this year--they are a little small for jack-o-lanterns, and the inside wasn't particularly thick. After baking it I put it through the food mill to get rid of the strings and ended up with about 1 1/2 to 2 cups of pulp. It was pretty watery and I had to add extra flour to the cookies I made from it. It was also rather a light color.

The butternut had such a small seed cavity and such nice orange flesh! I baked it too and put it through the food mill--tho, since it didn't have strings that was hardly necessary. It was almost as thick as the canned pumpkin and the cookies turned out very nice. I got about 3 cups of pulp. I'm a fan of butternut squash!!!

I must say a word about pumpkin pies--I've made them with home grown pumpkin and with canned--the canned is definitely superior! Just follow the recipe on the can (I usually cut the ginger in half) and you will get a superb pumpkin pie.

But now back to the cookies. these are the ones made with squash, the pumpkin ones weren't too photogenic. The recipe is below...

Pumpkin Chocolate Chip Cookies

2 cups flour
1 cup oats
1 tsp soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter
1 cup brown sugar
1 cup white sugar
1 egg
1 tsp vanilla
1 cup pumpkin (or butternut squash)
1 cup chocolate chips

Sift flour, soda, cinnamon and salt, add oats. Set aside. Cream butter and sugars until smooth, add egg, beat well. Add pumpkin and vanilla and then dry ingredients, mix well. Stir in chocolate chips (or you could use raisins if no Kelly boys are involved in the eating). Drop on greased cookie sheet. I tablespoonful at a time. Bake about 12-15 minutes at 350 degrees. Makes about 4 dozen. Or you could make really big ones with 1/4 cup of batter per cookie and cook 20-25 minutes--that would probably make 2-3 dozen.

Very tasty--and they must be healthy with that oatmeal and pumpkin in them!

Cranberry Walnut Pumpkin Loaves

Thanks Liz for issuing a pumpkin challenge. I've been thinking a lot about cooking with pumpkin. There are lots of things I want to try, but this is a favorite.


This is NOT a cakey, sweet pumpkin bread. It's a bit savory, a bit spicy, with chunks of walnuts, raisins and fresh cranberries. Heads up, it does need to raise for a few hours and then overnight in the fridge, so make the dough the day before you want to eat it. I'll start mine in the late afternoon and then it will be ready by afternoon the next day. And I make mine in 3 mini loaves, instead of 2 loaf pans. If this looks like too much work, just come visit me and I will make you some!

2 loaves

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Ingredients

• 2 2/3-3 cups bread flour (I used all purpose)
  
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 2 tablespoons tepid water (80 - 90 degrees F)
• 2 teaspoons active dry yeast
• 5 tablespoons unsalted butter, room temp
• 1/3 cup sugar
• 1 cup pumpkin puree or butternut squash, fresh or canned solid packed
• 1 large egg, room temp
• 3/4 cup walnut pieces, toasted
• 2/3 cup plump golden raisin or dark raisin
• 2/3 cup cranberries (if frozen, thaw and pat dry)

Directions

1. Mixing and Kneading: whisk 2 2/3 cup flour with the cinnamon, nutmeg and salt.

2. Set aside.

3. Sprinkle the yeast on the water and allow to bloom about 5 minutes.

4. In a mixer with the paddle attachment, cream the butter and sugar on medium speed until light.

5. Add the pumpkin and egg and beat until well blended. Don't be concerned if the mixture looks curdled.

6. Set the mixer to low speed and add the yeast, then begin to add the dry ingredients about 1/2 cup at a time.

7. As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook.

8. If your dough doesn't come together (it might be because the pumpkin had too much liquid) add a bit more flour, a tablespoon at a time, until it does.

9. Mix and knead the dough on med-low speed for 10-15 minutes, scraping down the bowl and dough hook now and then.

10. At the start, the dough will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will ball up on the hook.

11. With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute.

12. Add the cranberries and mix as little as possible to avoid crushing them, although some cranberries will pop and stain a patch of the dough red; think of this as charming and proceed.

13. FirstRise: scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap and set aside at room temperature to rise until nearly doubled- 2-3 hours.

14. Chilling the dough: when the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic and refrigerate overnight.

15. Shaping the dough: at least 6 hours before you want to begin baking, remove the dough from the refrigerator.

16. Leave it covered, in its bowl, until it reaches at least 64 degrees F on the insta-read thermometer. This will take as long as 3-4 hours- don't rush it. If you don't have an insta-read, look for the dough to be slightly cool and just a little spongy.

17. Lightly butter 2 loaf pans.

18. Working on a lightly floured surface, divide the dough in half and pat each piece of dough into a rectangle, keeping the short end facing you.

19. Start at the top and roll the dough toward you and seal the seam by pressing it with your fingertips.

20. Seal the ends, then place each roll in the pans, seams down.

21. SecondRise: cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours or until the dough has nearly doubled. It will rise to just above the rim of the pans.

22. Baking:preheat the oven to 350 degrees F. Bake about 50-55 minutes or until deep golden.

23. Remove the pans to cooling racks. After resting 5 minutes, turn the loaves out of the pans to cool to room temp.

24. The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month.

PRESSING APPLE JUICE--PART 3

As the pressure is appled the jice pours out the sides of the bucket and into the pan underneath. This was near the end of the pressing, at first it really gushes out.

We pour the juice from that pan into the cooler through a strainer. In the past we have made make-shift strainer of cheesecloth, but this year we learned that Aunt Mary had preserved the old milk strainer that our folks used to use when Dad (and the boys) milked cows. We made small strainers of cheese cloth to put in the bottom of the strainer to remove any stray bits of apple, or leaves.

The "brew meister" checked each batch and made any necessary adjustments. His other job was to decide which apples to use in the beginning, so that we ended up with just the right taste. We keep a lot of little cups handy so everyone can taste and approve each batch, or have another taste, and another, and just a little more.....

Finally it is drained from the cooler into bottles for storage, serving, sharing, etc. Brian bought the bottles from a commercial bottler. You all come on over and have a taste!!!

PRESSING APPLE JUICE--PART TWO

This shows B.J. feeding the clean apples into the shredder. They fall into the bucket below.

Now the bucket is full of apple bits. Notice that the slats of the bucket have space between them.

A round wooden press is placed on top of the shredded apples...

And it is pressed down, down and down by the screw mechanism on top.

PRESSING APPLE JUICE--PART ONE

The first step. or course, is the apples. Brian spends a good part of the summer watching over the apples on our lot and also finding and caring for apples belonging to neighbors, friends and relatives. He picked these right after we returned from our trip to the east coast. He likes to have a variety of apples so he can blend the flavors--sweet, tart, sour, sharp, mellow to make just the right tasting juice.

Next we asssemble the apple press. This one belongs to our neighbor, Jerry P. but he lets us all use it. Originally it had a hand crank, but he added the motor to grind up the apples.

We wash the apples, first in vinegar water, then rinse them in clear water. We also check for worms, rot and other flavors we don't want and cut out the bad parts. Most of these apples had been sprayed regularly so they were in good shape and we could work fast.

This is the bin that the apples are dropped into. The metal teeth shred them into small pieces.

Favorite Pumpkin recipes?

So although some of you are already experiencing winter - we are just starting Fall in Boise - and with Fall - comes all my favorite pumpkin recipes. I thought it would be great if everyone shares their favorite, tried and true, pumpkin treats.

Here is one of my favorite pumpkin recipes. These muffins had a cult following while in law school and were requested at every bake sale and early morning event.

Pumpkin Chocolate Chip Muffins (from the Cake Doctor):

Pre-heat oven to 400 degrees

Ingredients:
1 package (17.8 ounces) chocolate chip muffin mix
1 cup canned pumpkin
1/2 cup of milk
1 large egg
1/2 teaspoon pumpkin pie spice

Place mix in bowl - make a well in the center. Place the pumpkin, milk, egg and pumpkin pie spice in the well and stir the we ingredients with a fork to break up the egg yolk. Using a wooden spoon, mix the wet and dry ingredients together until combined - about 20 strokes. Spoon batter into prepared, greased muffin tins.

Bake for about 20 to 22 minutes.

Now what are your favorite pumpkin recipes?

Blueberry Glace' Pie

My mum asked me to post this recipe, but first I had to make the pie and take a picture!

This is quite frankly, the most amazing blueberry pie ever created. Why is it so good? Most blueberry pies get cooked in the oven and the berries are reduced to a mushy mess.
This blueberry pie only cooks 1/4 of the berries to make a glaze. The rest of the berries are never cooked; they are fresh and whole and burst open in your mouth when you eat them. Think caviar in dessert form!

For this pie, I used wild blueberries--they were delicious and kept their shape well, but the little critters are so tiny and had so many stems on them that it seemed to take hours to de-stem and de-leaf them all. So, cultivated blueberries will be better for the "destemming." If possible, pick these berries the day you make the pie; you won't believe how fresh and good they are!

Also, this time around I tried a sweetened tart shell rather than a pie crust. It was too heavy a flavor for the pie, so I'll definitely use a traditional crust next time.


Blueberry Glace' Pie
2 Tablespoons cornstarch
3/4 cup water
1 teaspoon freshley squeezed lemon juice
4 cups fresh blueberries
1 Tablespoon unsalted butter
3/4 cup sugar
pinch salt

1 prebaked 9" pie shell

3/4 cup heavy whipping cream
1 Tablespoon confectioners sugar

1) Mix the cornstarch, 2 Tablespoons of water and lemon juice together in a small bowl and stir until the cornstarch has been thoroughly dissolved.
2) Place the 1 cup of blueberries and the remaining water in a medium sized saucepan over medium high heat and bring to a boil. Cook until berries begin to pop--about 4 minutes. Add cornstarch mixture along with the butter, sugar, and salt. Cook, stirring until the mixture is thick and clear (about 2 minutes.) Remove pan from heat.
3) Fold remaining 3 cups of berries into the cooked berry mixture and pour into a prebaked pieshell. Refrigerate at least 2 hours but no more than 4.

Whip cream right before serving, gradually adding sugar. Spread cream over top or serve on side.

Blackberries

One of the most beautiful sights in the world is blackberries ripening and the sun just coming up and striking them. I wish my photos could do them justice! They look like jewels!

The other great joy is making them into jam, pies and crisps and eating them. I know that these berries don't quite have a magical flavor of those grown in the Northwest, or other places with acidic soils--but they are pretty wonderful---and they are growing abundantly in the back yard!












Blackberry Pie:
4 cups fresh (or frozen) berries
1 1/2 cups sugar (less if the berries are very sweet)
1/3 cup flour
1/2 tsp cinnamon
1 1/2 T butter
Pastry for 9" pie.

Mix the dry ingredients, add the berries, put in the pie, top with the butter cut in small pieces. Top with the top crust, crimp edges. Brush top with milk and sprinkle with a tiny bit of sugar. Bake at 425 for 35-45 minutes. Put a cookie sheet under the pan the last 15 minutes to save the oven.

Berry Crisp:

5 cups fruit
2-4 T sugar (Or to taste)
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup flour
1/4 tsp nutmeg or cinnamon
1/4 cup butter
1/4 cup chopped nuts or coconut

Put fruit in 2 quart baking dish, sprinkle with sugar.

Mix dry ingredeints, cut in butter until like coarse crumbs. Add nuts. Sprinkle ove the fruit.
Bake at 375 degrees for 30-35 minutes or until fruit is tender and topping golden.
Serve warm with ice cream

(I've used this recipe on rhubarb and other fruits and it has given me a reputation of being a great cook!)

Jam: follow the recipe in the pectin package--forget about cutting the sugar, just put it all in and enjoy.

To freeze the fresh berries: Wash, drain, put on a waxed paper covered cookie sheet and put in the freezer for a few hours. Using the waxed paper gather them up and put them into a plastic bag (without the waxed paper),and return to the freezer--quickly so they don't melt and stick together. This way they are easy to measure for future recipes.

Back to school cookies that ROCK!

I tried out a new cookie recipe - mostly because it won first place in a magazine cooking contest. They were super good - and eating them brought me back to first days of school, coming home to fresh baked oatmeal cookies, walking in leaves, sweaters, Fall...they were wonderful and magical cookies. Especially since Fall is a LONG way off here (excuse me - 100 degree weather? Maybe I shouldn't complain since Erin and Rebbecca live in much hotter climates).

Oatmeal spice cookies:

1 cup of butter - softened
3/4 cup of brown sugar
1/2 cup of sugar

Cream together and then add

2 eggs

Beat until combined - combine the dry ingredients

1 1/2 cups of flour
1 teaspoon of baking soda
1 teaspoon of pumpkin pie spice

Add to the wet ingredients and beat - then stir in

2-3/4 cups of oatmeal
1 -1/2 cups of chocolate covered raisins (I didn't have this so I used chocolate chips - Matt said he thinks they would have been better with the chocolate covered raisins).

Bake at 350 degrees for 10 minutes

Try these awesome cookies and you can pretend it is Fall with me :)

Flag Cake

I finally got the picture together of the flag cake. Erin made this while we were up at the parents over the fourth of july. It was so good the berries mixed with the frosting. Erin said the recipie is on her blog.

Salad Anyone?

Click here for 101 Super Summer Salads that are all 20 minutes or less. Thanks Minimalist!

July 4th Lobster Dinner

Brigham found out that Market Street was going to sell whole, live lobsters during the 4th weekend for $10 each--so he and Emma, Josh and Erin and Rebecca and Geoff combined forces to provide us with a lovely dinner.

For the non-lobster eaters there was also steak--plus sourdough bread, potatoes, corn on the cob etc.

B.J.'s training at Red Lobster came in handy to prepare lobster meat for those who couldn't quite handle dealing with a whole one.

Thanks to Rebecca for these photos. Another post should be devoted to the flag cake and fireworks later in the evening.

Boston and Strawberries

Strawberry Country Cake

We made this Barefoot Contessa recipe for our Strawberry Challenge. The cake part of it is the best cake I've ever tasted in conjuction with strawberries. The sour cream, lemon and orange zest, and cornstarch really give it something EXTRA. Plus, the recipe makes 2 9-inch round cakes, and you only use one per dessert, so you can save the other for another dessert night.

We thought that the recipe could use a few more strawberries, and more whipped cream. Logan made the cake, took the pictures, and decorated the cake with zest for the photo.

Click above to get the whole recipe.

Boston Takes on Cheese

The Question you have to ask yourself before you look at this recipe is...

Does the cheese Stand alone? Hi Ho The Derry Oh, not it our case!

Our take on a cheese sandwich involved a few other ingredients, but it is SOOO good, you won't want to pass it up!
This recipe is called Open-Faced Turkey Sandwich with Apple and... (wait for it, wait for it)...HAVARTI.

I found this recipe in our Elementary School cookbook.

Our list of players:
4 slices good bread
4 teaspoons mayonnaise
4 teaspoons dijon mustard
1 cup trimmed arugula
4 slices red onion
12 oz. sliced turkey
2 Fuji apples, cored and cut corsswise into 8 slices
1/2 cup grated Havarti Cheese

Logan did the photography for me!

Spread each bread slice with 1 teaspoon mayonnaise and 1 teaspoon mustard.

Layer each slice with 1/4 cup arugula (oops, that's my cute little hand in the picture!)

Layer each slice with 1 red onion slice.

Measure 3 oz. sliced turkey per slice of bread.

Layer each slice with 3 slices turkey

Layer each slice with 4 apple slices

Top each slice with 1 very liberal Tablespoon of Havarti Cheese.

Place sandwiches on a baking sheet and broil 4 minutes, or until cheese is bubbly. Remove from heat.

Serve immediately. 4 Servings. 1 sandwich each.

And amazingly enough, amongst my picky eaters, EVERYONE likes this--even with Arugula and onions, and dijon mustard. They all like it.