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Event 2
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Events & Classes, Virtual

Event 2

<p class=”quoteText”>“The Waystone Inn lay in silence, and it was a silence of three parts.

The most obvious part was a hollow, echoing quiet, made by things that were lacking. If there had been a wind it would have sighed trough the trees, set the inn’s sign creaking on its hooks, and brushed the silence down the road like trailing autumn leaves. If there had been a crowd, even a handful of men inside the inn, they would have filled the silence with coversation and laughter, the clatter and clamour one expects from a drinking house during the dark hours of the night. If there had been music…but no, of curse there was no music. In fact there were none of these things, and so the silence remained.

Inside the Waystone a pair of men huddled at one corner of the bar. they drank with quiet determination, avoiding serious discussions of troubling news. In doing these they added a small, sullen silenceto the lager, hollow one. it made an alloy of sorts, a counterpoint.

The third silence was not an easy thing to notice. If you listened for an hour, you might begin to feel it in the wooden floor underfoot and in the rough, splintering barrels behind the bar. It was in the weight of the black stone heart that held the heat of a long-dead fire. It was in the slow back and forth of a white linen cloth rubbing along the grain of the bar. and it was in the hands of the man who stood there, polishing a strech of mahogany that already gleamed in the lamplight.

The man had true-red hair, red as flame. his eyes was dark and distant, and he moved with the subtle certainty that comes from knowing many things.

The Waystone was is, just as the third silence was his. This was appropriate, as it was the greatest silence of the three, wapping the other inside itself. It was deep and wide as autumn’s ending. It was heavy as a great river-smooth stone. It was the patient, cut-flower sound of a man who is waiting to die.”</p>

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#Recipe link in story
WHISKEY CARAMEL UPSIDE-DOWN CAKE Makes 1 9-inch ca WHISKEY CARAMEL UPSIDE-DOWN CAKE
Makes 1 9-inch cake

A few years back, while writing a whiskey article and recipes for Edible Marin & Wine Country, @sonomawhiskey 
Sonoma Distilling Company gifted me with a bottle of Black Truffle Whiskey which I was immediately enamored with and turned into a caramel sauce which I used for this cake 

I incorporate rosemary and warming spices into the cake and keep it more on the savory side since caramel is so sweet, I thought it the perfect combination, especially when dolloped with tangy vanilla spice yogurt.

This is equally delicious with pears.

Ingredients

For the apples and sauce:
6 tablespoons butter
2 teaspoons finely chopped sage leaves
1 teaspoon maldon salt
¾ cup raw sugar
¼ cup dark brown sugar
¼ cup Sonoma Distilling Company Truffle Whiskey or whiskey of choice
2-3 apples, cored and sliced thin

For the cake:
1 ½ cup all-purpose flour
¼ cup sprouted grain flour
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground white pepper
¼ teaspoon ground long pepper (optional)
¼ teaspoon ground cardamon or grains of paradise
1 ½ teaspoon finely chopped rosemary needles
2 teaspoons of orange zest
¾ cup softened butter (salted)
¾ cup raw sugar
2 eggs
2/3 cup Greek yogurt, plus 1 cup

Directions

Heat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.

Melt the butter, crisp the sage for a few seconds, then add the salt and sugars. Cook a couple minutes until the sugar starts to melt and looks gritty. Add the whiskey and cook one more minute.

Spread the hot caramel over the parchment-lined pan. Arrange the apple slices on top in circles, starting outside and working inward.

Whisk the flour, baking soda, spices, rosemary, zest, and salt in a large bowl.

In another bowl, cream the butter and sugar until fluffy. Add the eggs and yogurt and beat smooth. Add the dry ingredients gradually, beating between additions until the batter is smooth.

Spoon the batter evenly over the apples and smooth the top.

Bake about 45 minutes, until a knife tip comes out clean.
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First photo by @nat.cody 

( link in story)
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Roasted Apple and Squash Soup

The Red Kuri is my favorite squash varietal and is often passed by for the easier to peel Butternut or the sensationally sweet Delicata. The Red Kuri is nutty and sweet and it’s predominant flavor reminiscent of roasted chestnuts. When its roasted with apples and onions and some subtle spices, a rich, complex earthy flavor is born and once blended a decadent velvety texture emerges and tantalizes the tongue with a soft and warm airy quality. This soup is remarkably easy to make and clean up abd best of all the leftovers get turned into Velvety Apple & Squash Mac & Cheese.

1 2-pound Red Kuri squash
1 yellow onion, chopped large
1 shallot, peeled and quartered
3 tart apples, peeled and chopped
2 tablespoons olive oil
2 tablespoons melted butter
¼ cup maple syrup
1 tablespoon fresh thyme leaves
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground mace
½ teaspoon cayenne powder
2 teaspoons cracked black pepper
2 teaspoons salt
4 cups water
¼ cup heavy whipping cream (optional)

Directions

Preheat oven to 400°F. Cut the squash in half using a larger and thicker bladed chef’s knife or a large cleaver by carefully pushing down on both ends of the blade slowly. Once the squash is cut in half, scoop out the seeds and set aside if you are making the spiced seed garnish. Place the cut side down on each half and cut it into 12 wedges, then carve off the peel of each wedge. Cut the peeled squash into roughly 2-inch pieces. Place the squash, onions, shallot and apples in a large glass baking dish (11” x 17” ideal) and toss together with the oil, melted butter, maple syrup, thyme and spices. Make sure everything is well combined and coated in the oil/butter mixture. Place the baking dish in the oven and roast for about 40 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting process.
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Event 2 | Events & Classes