The Spirit World

With the coming of the fall weather our thoughts turn to those things that remind us of the season. Apples play a big role in these thoughts. For this weekend’s Happy Hour at Home we are going all apples!

We’ll start with our cocktail for the weekend - an Apple Manhattan. This version replaces the whiskey in a regular Manhattan with calvados, an apple brandy.

 
 

Apple Manhattan

• 1 3/4 oz calvados
• 1/2 oz sweet vermouth
• 1/2 oz dry vermouth
• Apple slice for garnish

Add all ingredients to a shaker filled with ice and stir gently with a barspoon. Strain into a chilled martini glass and garnish with the apple slice.

And to keep this apple theme going a rich and gooey easy treat to go along with it. I’ve made various versions of this appetizer over the years - substituting different ingredients for the topping - and it’s always greeted with “oooohs” and “aaaahs”!

Maple Brie and Apples

• 1 8 oz round of Brie (you can substitute a wedge but it will spread while heating so use a dish with sides)
• 3 Tbsp brown sugar
• 3 Tbsp maple syrup
• 3 Tbsp brandy or rum
• 1/4 cup chopped, toasted walnuts
• Apple slices

Place Brie on ovenproof dish and bake in 350°F oven about 15 minutes. It should be warm and soft but not too runny.

While the Brie is baking, stir together the brown sugar, maple syrup and brandy in a small pan. Bring to boiling over medium high heat stirring to dissolve sugar.

Reduce heat and simmer for about 5 minutes until slightly thickened. Remove from heat and add walnuts.

Remove the Brie from the oven and pour the sauce over the Brie. Serve immediately with the apple slices.