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August 2014
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October 2014

A New England Natural, the Cranberry Crush

Cranberry Crush & more creative cocktails

To me cranberry is the color of fall.  Rich and soothing, it warms my heart both by sight and taste.  Last year I sat on a beautiful shaded balcony.  The sun warmed what had started as a crisp day.  It glistened on the waters of the canal below.  I went there in search of a place to work outside.  While I did not speak the language of it's servers or patrons, the northern Italian restaurant offered fine wines and german beers.  I chose the fresh cranberry juice.

Ocean spray is a pale comparison to the lucious beverage I was served.  As the day wound down I drifted between toiling away at the task at hand and day dreaming about a langorous Sunday, good conversation and a pitcher of a spirited version of that juice.  Today I lived that dream.


Cranberry Crush
Cranberry Crush - Luksusowa Vodka

Pulse all ingredients in a blender.  Serve chilled over ice.

  Cranberry Crush with potato vodka

The best creative cocktails start with the best spirits.  Mike and Dave at Westfield Spirit Shop are our go to guys to how to pair fabulous flavors.

Find them at:

440 Southampton Road
Westfield, Ma 01085

  • Monday-Thursday 9AM – 10:30PM
  • Friday-Saturday 9AM – 11PM
  • Sunday 12-7PM


More of the colors of fall:


Photo Credit: Julie T Cecchini

Roasted Harvest Fruit

Roasted Harvest Fruit

If I ever had roasted harvest fruit before I did not know it.  After listening to Lynne Rossetto Kasper talk about it on her show "The Splendid Table" I ws intrigued.  Lynne was suggesting this a an addition to homemade ice cream.   

As I have since found out, it is also great for fruit crumbles, as an apple sauce substitute, fruit pizza, anything looking for a fruit sauce.  This sauce is as low maintenance as you can get.

  Roasted Harvest Fruit

  • 5 cups chopped fruit (about 8 plums, nectartines or apricots and 3-4 apples or pears)
  • 1/2 tsp Russian Mulling Spice
  • 2 tbsp brown sugar or Local Honey (optional)
  • 1/8 cup water or Drambuie (optional if the fruit seems dry)

Chop fruit.  I leave skins on, you don't have to.  Dust with Russian Mulling Spice and sugar.  Pour into a heavy baking or roasting pan.   Bake in a  350f preheated oven for about 20 minutes, then adjust oven settings to a low broil and broil for about 5 minutes, or until bubbly.

Serve warm, or let cool, cover and refrigerate.

perfect for harvest fruit polenta

Captivating cakes to serve your roasted fruit with;



Photo Credit:  Julie T Cecchini