I want Wednesday’s to be pretty free form…so today’s posting will be exactly that. I have had lovely comments on last week’s recipe so will include one today as well as a very tasty cocktail. I have really gone full out the last two days and will do so again this Friday so I won’t keep you too long today,
Chicago’s fall foliage is taking its time showing its face…I have hunted all around me and not much happening as yet…stay tuned!
Since I am a Fall Baby I do love the season but am not terribly fond of what follows, but no matter…we can hold off on the future no need to dwell on what will come. As I write this our Cubbies are beginning their quest for the World Series title…amazing, something I never thought I would see in my lifetime, what an exceptional time! Go Cubs….
Now let’s talk a little about Fall. The image below is a wonderful fall table setting at a friend’s home (actually in honor of my Birthday last year), I think it is beautiful and it is set in the atrium looking out into the garden and pool.
Now for the recipe and it’s background. My Aunt Midge was a lovely cook but nothing fancy. She excelled in classic basic food. No one could beat her fudge (wish I had that recipe, but unfortunately don’t!) What I do have is her Stew for a Crowd which I am sharing below. I don’t have a crock pot, nor did she, so the recipe cooks the old fashion way, in the oven, what a concept, I’m sure you can figure out how to cook in a slow cooker if you prefer that method. It is the best stew I have ever had and I thought a perfect way to celebrate the chill of the season. I serve with as baguette to sop up the juice, a simple salad with a lovely vinaigrette and some yummy dessert. As Ina would say, what could be bad!!!!
Aunt Midge’s Stew for a Crowd
4 pounds beef stew
3 medium onions sliced
1 to 2 stalks celery cut diagonally
4-5 carrots in chunks
2 teaspoons salt
1/3 cup sugar
1/3 cup tapioca
1 cup V-8 Juice
2 cans little potatoes
Place meat in the bottom of a Dutch oven, layer vegetables. Mix salt, sugar, tapioca and juice and spread over meat. Cover TIGHTLY with foil and bake at 250 degrees for 5 hours. 1 hour before serving add cans of little potatoes, recover and cook for last hour. Be sure the foil is tight and do not uncover until time for potatoes. I occasionally add fresh whole small button mushrooms to the vegetable mix. Yum, Yum. Serves 4 with leftovers…reheats and also freezes well.
Let’s have a cocktail or two while waiting those 5 hours, this one is from Marshall Field’s in the Old Orchard Shopping Center when it first opened in the late 1950’s. Delicious. Nothing like a good cocktail!
Apricot Cobbler
1 1/2 ounce apricot brandy
3/4 ounce fresh lime juice
3/4 ounce fresh orange juice
1 level teaspoon powdered sugar
Put in blender with ice, strain into coup, makes one delicious cocktail