Fruit and Nut Stuffed Baked Apples

This morning we woke up to a winter wonderland, it was my favorite kind of snow. The soft and fluffy non icy variety. Leaving everything white and beautiful without worries of things slip sliding under my feet as I walk. Apples are around everywhere in New York, all times of the year.  Today seems like a perfect day to make these Fruit and Nut Stuffed Baked Apples.

Bengali Five Spice Gets a Reprint

I am happy to learn that The Bengali Five Spice Chronicles is poised for a reprint. I realize that for most authors this really is no big event. It is business as usual. However, I still do a happy dance (in my heart and mind). I am grateful when I think of people discovering Bengali food through my book. That really is reward itself. What more can a girl ask for?

The Story of Baked Stuffed Apples

I celebrate the beauty of a snowy day making a simple dessert.

This is a departure from my usual routine of stews and savories that fill my stove on these snowy wet days. I cannot depart too far from happy. I did make a batch of these vadas which was duly appreciated by all at home.

The apples in question were pretty good. A really simple but effective trick comes from soaking the raisins in rum. Something I do a lot in many of my recipes. I use it for a killer bread pudding in Bengali Five Spice Chronicles.

As the weekend continued, I spent another uninterrupted day in the kitchen, this time I made brownies as biscotti, yes recipes to follow soon although I must confess that I have somehow managed to tire myself and I am certainly not looking forward to the idea of a snowy start to the week. Gosh, if only I could disappear to the end of the earth during the snowstorms I would be fine, or at least snow should be restricted to weekends when we can enjoy it without cramping one’s style.

My week starts with a morning appointment with the evil one, the good news is that the rest of the week can only get better.

Back to these baked apples, while they taste pretty good as is, if you want to guild the lily by all means serve it with scoops of vanilla ice cream. I have used grape juice to add moisture to the dish, if you want you can play with the flavors by adding apple or pear juice. The grape juice is from our garden, an episode that I still need to tell you about, but we shall save that for a later day.

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