I am very fortunate to have found some very wonderful friends in my college years, and even more blessed that they have kept me around since. They are all strong women, wives, mothers, leaders in their churches and communities, and they are all kind. We don't live near each other anymore, but if I could choose my ideal dinner party, it would be at a table with these women.
We also share a passion for making and eating good food, so you can imagine the bevy of recipes that have been flying back and forth over the last week. From a vintage family recipe for cornbread dressing, and a winter greens gratin, to pumpkin bread pudding
, and homemade 5 spice pumpkin ice cream.
Today I'm sharing one of my favorite dessert recipes that always seems to find its way onto my menu. It has nothing to do Thanksgiving, but everything to do with fall. It is apple season after all. This was one of the first recipes I made from Dorie Greenspan's tome, Around My French Table
|photo courtesy of Around My French Table - HMH|
It is surprisingly simple to make, but the flavor of cooked apples spiked with a bit of rum, evoke a sense of time, and love. I've added one small change to Mrs. Greenspan's recipe, and if she were to ever stumble across this note, I hope she and Marie-Hélène would forgive me. Cardamom. That's it, just 1 tsp of cardamom* takes this cake from elegant simplicity to something a bit more rugged and sensual. Either way you make it, I promise, you will serve this cake to the people you love over, and over again.