Smoked Trout Salad, Veal Pasta, Baked Apples

Wine: 1999 Cellius

We made a Salad with Smoked Trout, we made a Sour Cream based dressing with Brauerei Noble Sour P.X. and hazelnuts.

We made the Veal Pasta from the: Patricia Wells Bistro Cookbook. This is one of my favorite flavorful pastas. We make it every winter. We always make more than we can eat and we enjoy having it for several days. It is very rich, and Cathy cooks the veal from cut-up veal shanks. The marrow makes it even richer.

For desert we made the Baked Apples – from the Sunday Supper at Lucques Cookbook. Wow what a winter treat! It is an easy to make recipe.

Roasted Apples with Calvados and Cinnamon Ice Cream

Pre-heat oven to 425

1 vanilla bean
6 baking apples such as pink lady or macintosh
2 tablespoons butter
2 tablespoons brown sugar
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
2 tablespoons Calvados
¼ teaspoon kosher salt
Ice Cream

1. Slice the bean lengthwise and add pulp and seeds to butter
2. Add the pod to small pan and cook butter and pod for 6 to 8 minutes over medium heat
3. Remove from heat and discard pod
4. Cut the apples in ½ through the core, remove core end with paring knife
5. Toss the apples into large mixing bowl with sugars, brown butter, cinnamon, nutmeg, calvados, and salt – mix well
6. Arrange the apples cut side up in a roasting pan
7. Top the apples with remaining mixture from mixing bowl
8. Bake about 40 minutes, basting them with pan juices every 10 minutes, until the flesh pulls away skin and the apples are tender and carmalized.
9. Serve topped with ice cream