Another fantastic filling option for this week’s crêpes.
3 cups off-dry white wine, such as Riesling
1½ cups water, plus more if needed
1½ cups sugar
12 thin slices peeled fresh ginger (from one 2-inch piece)
3 pounds just ripened quince (about 4), peeled, cored, and cut into ½ -inch wedges
1 tablespoon fresh lemon juice
1. Bring wine, water, sugar, and ginger to a simmer in a medium saucepan over high heat. Cook, stirring, until sugar dissolves, about 5 minutes. Add quinces. (Add more water if needed to cover fruit.) Reduce heat, and simmer gently until quinces are tender, 25 to 45 minutes depending on ripeness of fruit.
2. Transfer quinces to a bowl using a slotted spoon. Bring liquid in saucepan to a simmer, and cook until slightly syrupy, about 5 minutes. Remove, and discard ginger. Stir in lemon juice. Pour syrup over quinces. Let stand until cool. Refrigerate if desired.
There’s nothing quite so gratifying after a long, hard and chilly day as a bowl of steaming-hot soup. In that spirit, this week we invite you to cozy up to our housemade Italian chicken soup, which is simmered in a savory chicken broth with farm-fresh vegetables and herbs. Paired with Pain au Levain bread, local Chanterelle mushrooms and other fall-fresh produce like broccolini, quince and leeks, plus savory-sweet honey-thyme cakes, this menu will satisfy both body and soul.
Here are a few recipe ideas for the week:
Herbed Crème Fraîche
Add a dollop of this flavorful crème fraîche to this week’s soup!
Roasted Beet Salad with Pumpkin Seeds
Topped with a light vinaigrette and roasted pumpkin seeds, this salad is both colorful and satisfying.
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.
Buttery Braised Leeks
Accented with just a squeeze of lemon, these sublime leeks are a worthy side dish.
Green Bean Salad with Mustard Vinaigrette
Tossed with a Dijon mustard and sherry vinaigrette, these beans boast bright, zesty flavor.
Lovely on your morning toast!