“Autumn carries more gold in its pocket than all the other seasons.”
Jim Bishop, Author and Journalist
In New England we've just turned the corner into Fall. The pinks of Spring blossoms have become apples so heavy on the branches they seem drunk with Summer rain. Rain which I am grateful for, and would gladly send more of to the West, and less of to the Gulf if I could.
This week I was house-sitting on a friend's farm, tending to the apples, raspberries, grapes and tomatoes. The purplish-red raspberries were so ripe they would fall into my fingers from a slight touch and would rot if I didn't pick them. The little, generous yellow tomatoes would split open if I did not harvest them. The weight of the apples on the branches curl them to the ground. Some apples fall before they turn sweet— too tart, too soon.
I was there to harvest stories. I feel l am laden with them. Some fall to my touch. Some split if I wait too long. Others will be left, one bite taken, then moving on. But the generous stories, like the gold of September, will linger on.
Tonight at sundown begins the Jewish New Year. If you've been holding your breath, wishing this year was over, your wish is granted. This is a time to reflect on the year and take stock of what to keep, what to harvest, and what to let go of. It's traditional to eat apples dipped in honey with wishes for a sweet new year.
Also traditional is this cake my mother used to make and which is part of a collection of her recipes that together we turned into a book. More about that another time, but here's one favorite for you.
DANISH APPLE CAKE
Preheat oven to 350 degrees
3/4 cup butter
2 teaspoon baking powder
2 teaspoon vanilla
2 cups flour
1 1/4 cups sugar
5 eggs
1 1/2 cups milk
2 apples
2 tablespoons chunk sugar
2 tablespoons chopped hazelnuts (optional)
Grease spring-form pan with a loose bottom. Blend well together: Butter, baking powder, vanilla, flour and sugar. Add the eggs, milk and put it into a pan with the butter mixture. Peel, core and slice apples over the top, dust with chunk sugar and sprinkle hazelnuts over the cake. Bake for 50 minutes in a 350-degree oven.
Enjoy and Happy New Year!
Erica