Pickled Beets Recipe INGREDIENTS 1 bunch (4 or 5) beets 1/4 cup cider vinegar 1 Tbsp sugar 1 Tbsp olive oil 1/2 teaspoon dry mustard Salt and pepper METHOD 1 Remove greens from beets, save for future use (see beet greens recipe). Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not. 2 Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets. 3 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature. Serves four.

Normandy sausages

This was absolutely wonderful!

Ingredients:
450g of sausages
3 dessert apples
1 T calvados or apple brandy
200 ml cider
100 ml cream
butter
oil


Slowly fry the sausages in butter or oil for around 20 minutes or until they are cooked.
Meanwhile add butter to a second pan and fry the apple pieces until they are golden brown
Remove the sausages from the pan and keep warm. Add the cider to deglaze the pan. Stir, bring to a boil and reduce the cider for a few minutes. Add the calvados and cream, reduce the heat and let this bubble for 30 seconds. Check seasoning and pour the sauce over the sausages and apples. Serve with mashed potatoes