Sangria & Apple Pie

My students were so wonderful -- they came up all the way from Kansas City and western Nebraska for class!  I'm so happy they were able to rendezvous for some family time in the Crème kitchen. And for a Crème first, I played "Chef" and "DJ".You guys -- I brought back the "Comforts Best" menu from fall by request!  Autumn Sangria, Spinach and Artichoke Dip in a Pretzel Bowl, Chicken Pot Pie Soup with Pie Crust Dunks, and Homemade Deep Dish Salted Caramel Apple Pie.  This is the ultimate "food coma" class.  

The Sangria was ready when they arrived so that the fruit could soak up all the goodness.  You can easily tweak this recipe for different seasons.  Use seasonal fruit for unique twist.

I was delighted to learn that one of my students was the "queen of dips".  This Spinach and Artichoke Dip is one of those recipes you have to keep on hand for entertaining.  The warm dip baked in a pretzel boat just takes it up another notch.

This soup is so simple.  It's a creamy soup made from tender poached chicken with homemade broth, onion, carrots, celery, potatoes, and peas.  Serve with Gruyere Pie Crust Dunks to knock their socks off!  

Last but not least -- Deep Dish Salted Caramel Apple Pie.  Oh my's fabulous.  You can make a pie crust from scratch using a food processor and a pastry cutter.  Layer apples and caramel.  Repeat.  Design your vented crust....and bake to perfection!  The finishing touch?  Globs of thick salted caramel sauce.

Thank you for making the trip!  It was such a pleasure having you in the kitchen.  Cheers! XOXO Paula