Last night Walker Zanger hosted AH&L’s annual party to honor the Kitchen and Bath of the Year contest winners of 2007. Jackie Naylor, Todd Pritchett, Frank Neely, and Matthew Quinn were all in attendance and accepted their trophy (or trophies!) for their outstanding kitchen or bath.
And stay tuned! In the January issue we’ll unveil the 2008 Kitchen of the Year (it’s like nothing you’ve ever seen in AH&L!), as well as the hot kitchen trends local designers are seeing around the city.
November 13th, 2007
Our guest chef celebrates Veteran’s Day with Cobbler
The “super bowl” of holidays is finally upon us. The Halloween candy has run out and our thoughts turn to Thanksgiving plans and holiday shopping. Before our thoughts are completely consumed by the madness, let us take a moment to thank the brave men and women who have or are serving in the armed forces.
For many, Veteran’s Day is just another reason for the bank and post office to be closed or to put the trash out a day later. It’s easy to overlook and take for granted the many men and women sacrificing their lives daily to ensure our freedom.
I have two veterans in my family. My grandfather was in the army in World War II and my uncle served in Vietnam. I can remember how important I felt helping my grandfather put up and take down the flag while visiting his house.
Right now you may be wondering what this has to do with food…Well, I believe the ultimate in patriotic food is pie, whether it’s cherry, apple, rhubarb or pecan. A close second to pie, and perfect for the holidays, is cobbler. There is something about a warm dessert with melting ice cream on top that softens the heart and warms the soul. As we all begin to worry about frying turkeys and whether the stuffing should go inside the bird or not, we often overlook dessert.
This cobbler recipe can be put together a day ahead so the day of the big show all you have to do is top it with the dough and toss it in the oven. Enjoy the cobbler, and next time you see one of our troops in uniform, remember to thank them for their service to this country.
Apple Cranberry Cobbler with Cinnamon Ice Cream
For the filling:
4 cups granny smith apples peeled and cut into wedges
2 cups fresh cranberries
1 ½ cups sugar
2 vanilla beans
¼ teaspoon salt
¼ cup water
1 tablespoon butter, softened
Combine apples, sugar, water, flour, cinnamon, salt, and vanilla bean pulp. Put in buttered 9” pan and dot with butter.
Topping:
½ cup sifted flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup sugar
2 tablespoons softened butter
1 beaten egg
Combine all topping ingredients. Beat with a wooden spoon until batter is smooth. Drop batter in 9 portions over entire pan spacing evenly. Batter will spread evenly during baking. Bake at 350 degrees until apples are tender and crust is golden brown. Serve warm with ice cream.
Serves 6 to 8 people
—Chef Christian Messier
November 13th, 2007
