There's something to be said about the presence of autumn in Los Angeles. Its subtle. Sometimes in the earliest morning hours if you go outside you can smell a hint of slight deterioration in the crisp autumn air. I also think that the right foods can really push the end of summer right into fall, which is why I made these savory apple turnovers.
Apple turnovers are just saturated with the sense of fall. I started with dried apples, cherries and currants and blended them in a food processor along with 5-6 leaves of basil. I made apple sauce the day before- which is surprisingly easy- and mixed it together with the above ingredients and voila there's your filling, an ambrosial delight. Next time I'll use more basil as its aroma is bigger than its taste, and these could afford to have a bigger basil kick to the taste buds.
Sunday brunch spread:prosciutto wrapped melon
goat cheese & scallion quiche
gruyere & chard quiche w/almond crust
arugula, frisee, red-leaf, strawberry & walnut salad w/chevre
apple turnovers w/cherries, currants & basil
Rachel's "should be famous" bloody marys
coffee with sweetened condensed milk
Beautiful food with beautiful friends, although there were a few missing significant ingredients*this morning was just about perfect.
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