Chef Michael Salmon - Join me in my Kitchen
Granny Smith apples hold up well in these fritters and their tartness balances well with the sweetness of the Maple Crème Anglaise. On our foodie trips to Europe, I serve these as a breakfast starter but they are equally nice served warm with ice cream as an autumn dessert.
As nights begin to get cooler and with fall quickly approaching, I begin to think about making soups again. This has always been one my favorite fall soups. The richness of the sweet potatoes, a hint of rutabaga in the background, the tartness from the green apple, and the creamy-sweet sensation from the Maple Cream make this a well rounded and satisfying soup.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
