When I woke up this morning I found cool Autumn at my door. It was about 6 o’clock and I opened all the windows, inviting the crisp breeze in, and as the smell of sunrise drifted by I felt all the tension from the past weeks easing away. Then I decided to bake, and I knew exactly what would manifest in my oven today: Apple Bread. With apples coming into season and Rosh HaShanah right around the bend, this warm, aromatic bread filled with diced apples felt like the ideal way to welcome Autumn. It is not a sweet bread (though you could make it so if you upped the amount of sugar), so I most often enjoy it with a strong slice of sharp white cheddar cheese or even as part of a grilled-cheese sandwich made with Gouda and mozzarella.

Apples play a significant symbolic role in Rosh HaShanah, which begins on Monday night (Sept 29th). They are dipped in honey, representing our hopes for a sweet new year, and they remind us of the verse from the Song of Songs, “under the apple tree I aroused your love.” In this way, eating apples also symbolizes our hope that God will look lovingly upon us. Last year I wrote about Rosh HaShanah and also shared my recipe for Apple-Honey Challah (a sweet bread), so if you want to learn more about the holiday please do visit the post. Reading through it this morning I realized there was one element I forgot to mention before, which is that Rosh HaShanah is traditionally thought to be the anniversary of the Creation of the world. It’s a time of new beginnings and looking forward, followed by the reflection and repentance of Yom Kippur. At this time of year it’s customary for Jewish people to greet each other with “Shana Tova Umetukeh,” which means “May you have a good and sweet New Year.” So to my Jewish friends among you “Shana Tovah Umetukah,” and to my non-Jewish friends, may the coming months be a blessing to you.

With apples, apples everywhere I’d like to share some apple lore with you:

• Though it’s commonly thought the forbidden fruit in Genesis was an apple, the fruit is never identified in the story. Eve may have eaten an apple, but figs, pomegranates and other tree fruits are equally plausible. Some historians believe the “apple tradition” emerged during the Renaissance, perhaps when painters added elements of Greek mythology to their depictions of biblical scenes.
• The “adams apple” in the human throat got its name from the Genesis story: it was believed a piece of the forbidden fruit became stuck in Adam’s throat.
• In Greek mythology, Gaia (Mother Earth) presented a tree with golden apples to Zeus and his bride Hera on their wedding day. Guarded by Ladon, a serpent who never slept, the apple tree was in the garden of the Hesperides, daughters of the Evening Star. Later during his Twelve Labors, Hercules was tasked with picking an apple from a tree in the center of the garden.
• According to Irish folklore, if an apple is peeled in one continuous ribbon and thrown over a woman’s shoulder, it will land in the shape of her future husband’s initials.
• In Arthurian legend, the mythical isle of Avalon is believed to be the ‘isle of apples’.
• In some places, bobbing for apples is a traditional Halloween activity. The game was popular at the court of King Henry VIII, where apples were associated with love or fertility - the first person to catch an apple would be the next one to marry.
• In the cider-producing areas of England the locals sometimes sing to trees in the apple orchards. According to tradition, “Apple Wassailing” guards against evil spirits and blesses the trees for a fruitful harvest. An old rhyme goes: “Wassaile the trees, that they may beare. You many a Plum and many a Peare: For more or lesse fruits they will bring, as you do give them Wassailing.” Wassailing also refers to the practice of door-to-door singing, as in Christmas carols. For instance: “Here we come a-wassailing among the leaves so green!”

Have a great week and don’t forget about the monthly book giveaway! September’s giveaway features 2 copies of The Sharper Your Knife, The Less You Cry, by Kathleen Flinn. August’s winner has been posted on the giveaway page, where you can learn more about this event. September’s winner will be posted on the giveaway page on October 1st.

Autumn Apple Bread (My Recipe)
Makes 1 9×5 inch loaf

Ingredients:

• 3 to 3 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 heaping tablespoon active dry yeast
• 1/2 tablespoon salt
• 2/3 cup warm milk
• 1/2 cup warm water
• 1 egg, at room temperature
• 3 tablespoons light brown sugar
• 1 tablespoon melted butter
• 1 1/2 cups apples, peeled and diced
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• Optional: 1/4 cup chopped walnuts or toasted hazelnuts (skins removed)
• 1 teaspoon olive oil

In a large bowl using a whisk or the paddle attachment of a heavy-duty electric mixer, combine the yeast, 1 tablespoon of brown sugar, warm water, warm milk and 1 cup of the all-purpose flour. Beat until smooth, about 30 seconds.

Allow the mixture to rest while you peel and dice the apples. Add the apples, walnuts or hazelnuts (if using), butter, salt, egg, cinnamon and nutmeg to the bowl. Add the remaining 2 tablespoons of brown sugar and the 1/2 cup whole-wheat flour. Mix well. Add the remaining AP flour 1/2 cup at a time, until a soft dough that just clears the sides of the bowl forms. If you are doing this by hand, you may need to switch to a wooden spoon.

Switch to the dough hook and knead for 4-5 minutes, adding additional AP flour 1/2 tablespoon at a time, if necessary, to prevent sticking. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 5-6 minutes. If any of the fruit falls out, simply push it back in. The dough is ready when it’s smooth to the touch and springs back when pressed. *Note: Although I generally use my stand mixer to knead my dough, I always turn it out onto a floured surface and finish the kneading by hand, for the last minute or so. It’s the best way to know when the dough has been kneaded enough.

Grease a deep container with about 1/2 teaspoon of olive oil. Place the dough in the container, turning once to coat with the oil. Cover with plastic wrap and allow to rise at room temperature until doubled in bulk, about 2 hours.

Gently deflate the dough with your fingers and turn out onto a lightly floured surface. Divide into 3 equal portions, and roll each portion out into a smooth, thick strip about 15 inches long, with the ends slightly thinner than the middle. Lay these ropes side-by-side, not quite touching.

Beginning in the middle and working towards you, braid the lower half of the three ropes. To braid, alternately move the outside ropes over the one in the center - left over, right over, left over -until you come to the end. Now go to the other side of your working space and braid the other half, this time moving the outside ropes under the center one. Braid tightly - you don’t want any gaps. When you finish braiding each side crimp the tapered ends together, then tuck them under.

Using your hands, lightly grease a 9 x 5 inch loaf pan with about 1/2 teaspoon olive oil. Transfer the braid to the pan. Pat your hands on top of the braid so that any oil on your palms is transfered to the dough. Loosely cover with plastic wrap and allow to rise until the dough has doubled in bulk, about 45 minutes to 1 hour.

About 30 minutes before baking, preheat your oven to 350 degrees F.

Place the loaf pan on a rack in the center of the oven and bake for 40 to 50 minutes, or until browned and the loaf sounds hollow when you tap it with your fingers. Allow to cool for about 10 minutes, then transfer the bread to a cooling rack. Allow to cool completely before slicing.

Earlier this week I met an energetic Italian woman in the baking section of my local Barnes & Noble bookstore. After simultaneously reaching for the same book - then laughing because neither one of us was willing to take it (there was only one copy) - we began talking about our favorite recipes. Eventually we hit upon the topic of food & friends, and at this point she said something that still has my wheels turning: “I love America, but after ten years there is one thing I know for sure - Americans don’t know how to enjoy life.” Taken aback, I asked her why she had come to this conclusion. “I give you an example,” she responded. “In Italy, if I invite a friend for pizza or coffee after work it’s no big deal, they’re happy to hear from me and maybe they even bring their friends along. Why not? But in America… in America everyone is so busy! It’s all work, work, work and ‘I can’t go out because I have to get up early for work’ excuses. Coffee dates mean calling weeks in advance and maybe even then they cancel! That’s no way to live. Life is about people, about enjoying yourself. You Americans let life pass you by. Whoosh!”

I wasn’t sure how to respond to this - mostly because I knew there was some truth to what she said, and also because I was guiltily remembering all those times when I had prioritized the things I “needed” to get done. Was everything as urgent as all that? Probably not. Sometimes it’s important to work for that pot of gold. Yet, as writer D. Pagels once remarked, “some of the secret joys of living are not found by rushing from point A to point B, but by inventing some imaginary letters along the way.”

Inspired by my encounter with this Italian who had her priorities straight, I decided to do two things today: First, I was going to finish tweaking my recipe for coffee-glazed chocolate chip scones. Second, I was going to invite someone over.

I was wildly successful with the first task. After modifying the ingredients many times over the past few weeks, the scones finally achieved that balance of sweetness and texture I’d been looking for. As I finished drizzling the coffee glaze over each one I picked up the phone and called a friend, hoping she’d have a free moment to drop by, or that I could go over with some scones. But though she was free she didn’t feel like driving, and no I couldn’t come over because she had to work on a project due Monday. Similar stories emerged when I called friends 2, 3 and 4 - but before you feel sorry for me there is a happy ending. Because while my American friends didn’t understand my zest for getting together, I knew there was one woman who would get it. That’s right! I called my new Italian friend. I’d accepted her business card after we met - just because - and when I told her my tale of baking scones but having no one to share them with, she said: “So American! I’ll meet you at the park in 30 minutes.” I put the scones in a basket, made a batch of iced cardamom coffee, then headed out with a couple glasses. We had a great time, sitting in the warm sun, nibbling on fresh scones, and sipping iced coffee.

I think there are two morals to this story. 1) Next time a friend wants to meet for coffee, say yes, especially if she’s bearing baked goods; and 2) strangers are just friends waiting to happen.

Before I go, don’t forget about the August book giveaway! You can find out more about this new, monthly event by clicking on the photo to the left or by clicking here. Also, many thanks to everyone who responded to my question about additional features you’d like to see on this site. Beastmomma, I’ve definitely got some one-dish & filling recipes to share; and Sil BsAs, I’ll do my best to feature more desserts! (Shucks, right?)

Coffee-Glazed Chocolate Chip Scones (My Recipe)
Ingredients: Makes 8 large scones

• 2 cups all-purpose flour
• 1/3 cup + 1 tablespoon light brown sugar, both packed
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1 stick (1/2 cup) unsalted butter, chilled and cut into small pieces
• 3/4 cup semisweet chocolate chips
• 1 large egg
• 3/4 cup buttermilk
• About 1/4 cup whole milk

For the coffee glaze:

• 3/4 cup confectioners sugar
• 1 tablespoon + 1/2 teaspoon freshly brewed coffee

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a large bowl combine the flour, brown sugar, baking powder, baking soda, salt and nutmeg. Add the butter pieces. Use your fingertips to rub the butter into the mixture until it resembles coarse bread crumbs. Stir in the chocolate chips.

In a small bowl, gently whisk the egg and buttermilk together. Add to dry ingredients and mix until the dough comes together in clumps. Coat your hands with flour and gather the dough into a ball. (If the dough is too sticky to handle you can sprinkle flour on it about 1/2 teaspoon at a time, just enough for you to handle it. Don’t add too much or you’ll dry out your dough!) Turn your ball of dough out onto a lightly floured surface. Gently press into a circle about 8 inches in diameter.

Use a medium, round 3-inch cookie cutter to shape the scones. Dip the cookie cutter into some flour, then press into the dough, twisting as you press down. Repeat this process for each scone. You can gather extra bits of dough up into another ball, then flatten and repeat to get a couple extra scones out of the batch.

Brush scones lightly with milk, then bake for 20-24 minutes or until they are golden brown and a tester inserted into the center comes out clean.

While the scones are cooling, in a small bowl combine the confectioners sugar with the coffee. Mix until you can’t see any little lumps of sugar. Then drizzle over the scones and allow 10-15 minutes for the glaze to set. (Of course, you don’t have to wait for the glaze to set, you can just gobble these right up if you want!)

Iced Cardamom Coffee (My Recipe)
Ingredients: Makes 2 servings

• 1/2 cup granulated sugar + 1/2 cup water (for simple syrup)
• 8 tablespoons coffee beans + grinder
• 4 1/2 cups filtered water
• 1/2 to 1 teaspoon whole cardamom pods, depending on how strong you want the cardamom flavor to be
• Ice cubes
• Milk, to taste

In a medium saucepan combine 4 1/2 cups of water with the cardamom pods. Bring to a boil. Lower heat and continue to boil for 5 minutes. In the meantime, grind your coffee beans and place the grounds in your coffee machine or French press.

Use 4 cups of the cardamom water to brew your coffee. If using an automatic machine, remove the pods first. If using a French press you can add the pods to the press along with the water. In a French press, brew for 5 minutes.

While the coffee is brewing combine the 1/2 cup of sugar and 1/2 cup of water in a small saucepan. Cook over medium-high heat, gently whisking the entire time. (You are making what’s called a “simple syrup” which is an excellent way to sweeten cold drinks since sugar does not dissolve well in cold liquid.) When you can’t see the sugar granules anymore and the liquid is clear, the syrup is done. Remove from heat and set aside. (You can store leftover syrup in the fridge for up to 1 week.)

Fill two glasses halfway with ice cubes. Pour coffee over the ice and sweeten with simple syrup. Add milk according to your tastes and enjoy! (I use about 2 tablespoons of syrup & about 1/2 cup low-fat milk per glass. My husband prefers more milk and more syrup.)