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APPLE CIDER 

COOKIES

1 1/4 cups (2 ½ sticks) salted butter, at room temperature

1 cup apple cider

3/4 cup packed light brown sugar

1 cup granulated sugar

1 large egg, at room temperature

1 1/2 tsp. vanilla extract

2 3/4 cups all-purpose flour

1 1/2 tsp. baking soda

1/2 tsp. kosher salt

1 Tbsp. plus 2 teaspoons apple pie spice

In a medium saucepan, melt 1 stick of the butter over medium heat. Let it cook and bubble until the foam and butter underneath are golden brown, 3 to 5 minutes. Immediately transfer it to a stand mixer bowl and swirl a few times to help stop the browning. Let the brown butter cool to room temperature, about 30 minutes.

Meanwhile, in a small saucepan, bring the apple cider to a boil over medium-high. Reduce the heat to a brisk simmer and cook until the cider is reduced to about ¼ cup, 10 to 15 minutes. Remove from the heat and allow to cool. 

Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper.

Add the brown sugar, ½ cup of the granulated sugar, and 1 stick butter to the brown butter in the mixer bowl. Using the paddle attachment, beat on medium-high speed until the mixture is fluffy and has lightened in color, 2 to 3 minutes. Reduce the mixer speed to low and add the egg, vanilla, and reduced apple cider. Scrape the bottom and sides of the bowl.

In a medium bowl, whisk together the flour, baking soda, salt, and 2 teaspoons of the apple pie spice. With the mixer on low, gradually add the flour mixture to the brown butter mixture until fully incorporated. 

Scoop the dough into 3-tablespoon-size balls and space them 3 inches apart on the prepared baking sheets (6 balls per baking sheet). Reserve the remaining dough. 

Bake, rotating the pans halfway through, until puffed and just barely set in the center, 12 to 14 minutes (the cookies will continue to set as they cool). Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool for at least another 5 minutes. Let the baking sheets cool and repeat with the remaining dough. 

In a pie plate, whisk together the remaining ½ cup granulated sugar and 1 tablespoon apple pie spice. In a small microwave-safe bowl, heat the remaining 4 tablespoons butter in the microwave for 30 seconds to 1 minute, until fully melted. Brush the top of a cookie with the melted butter, then press it into the spiced sugar mixture until well coated. Set aside on a platter and repeat with the remaining cookies. 

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HALLOWEEN 

DIRT CUPS

1 1/2 cups sugar

1/4 cup cornstarch

1/4 tsp. kosher salt

3 cups whole milk

4 large egg yolks

6 1/2 oz. bittersweet chocolate, broken into pieces

2 Tbsp. salted butter

2 tsp. vanilla extract

16 chocolate sandwich cookies (such as Oreos), crushed

Mixed gummy worms and candies, for decorating

6 vanilla wafer sandwich cookies (such as Pepperidge Farm Milanos)

Edible marker, for decorating

Combine the sugar, cornstarch, and salt in a medium saucepan. Add the milk and egg yolks and whisk together. Place over medium heat and cook, stirring continuously with a rubber spatula, as the mixture comes to a simmer and becomes thick like pudding, 5 to 6 minutes. Remove the pan from the heat and stir in the chocolate, butter, and vanilla until smooth and fully incorporated. 

Divide the pudding mixture between six 10-ounce glass tumblers and chill for about 1 hour.

Top the pudding cups the crushed sandwich cookies. Add the gummies, partially burying them in the crushed cookies, as if they are emerging from the cookie dirt.

Write "R.I.P." on the vanilla sandwich cookies with an edible marker, then place them in the glasses so that they stand upright and resemble tombstones.

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BUTTERNUT SQUASH CASSEROLE

2 1/2 lb. peeled and chopped butternut squash

3 medium parsnips, peeled and chopped

3 Tbsp. olive oil

1 Tbsp. chopped fresh sage leaves, plus leaves for garnish

2 1/2 tsp. kosher salt, divided

1 1/2 tsp. black pepper, divided

1 1/2 tsp.  chopped fresh thyme, plus leaves for garnish

6 slices bacon

2 onions, thinly sliced

1 medium bunch kale, stemmed and chopped

2 Tbsp. salted butter

1 Tbsp. apple cider vinegar

1 cup shredded gruyère (or swiss) cheese

1/4 cup smoked (or plain roasted) almonds, chopped

Preheat the oven to 400°F. In a 13-by-9-inch baking dish, toss together the butternut squash, parsnips, olive oil, sage, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Bake until the squash and parsnips are tender, 1 hour to 1 hour 20 minutes, stirring every 20 minutes.

Meanwhile, cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate. Let stand until cool enough to handle, then crumble into large pieces.

Add the onion to the bacon drippings and cook over medium, stirring, until softened and golden, 25 to 35 minutes. Add the kale, butter, vinegar, remaining ½ teaspoon salt, and remaining 1/2 teaspoon pepper. Cover the skillet and cook until the kale is wilted, 1 to 2 minutes, stirring once. Remove from heat.

Add the kale mixture and bacon to the butternut squash mixture in the baking dish. Gently mix together and spread into an even layer. Sprinkle with the cheese.

Bake until the cheese is melted, about 5 minutes. Sprinkle with almonds and garnish with sage and thyme leaves.

TFD: “We are absurdly accustomed to the miracle of a few written signs being able to contain immortal imagery, involutions of thought, new worlds with live people, speaking, weeping, laughing. We take it for granted so simply that in a sense, by the very act of brutish routine acceptance, we undo the work of the ages, the history of the gradual elaboration of poetical description and construction, from the treeman to Browning, from the caveman to Keats. What if we awake one day, all of us, and find ourselves utterly unable to read? I wish you to gasp not only at what you read but at the miracle of its being readable.” - Vladimir Nabokov

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