Photo Credit: Photo by John Granen for "Coming Home," published by Stewart, Tabori & Chang.
Hi. My name is Rosanna Bowles and I am the founder, CEO and chief designer of Rosanna, Inc. We design products for the table and home, because I believe that home is where the heart ought to be. Unfortunately, many of us are missing the human connection that a rewarding home life can bestow. It is my aspiration that our products encourage and create that vital but missing connection. Some of the most important memories, traditions and rituals are born around the table, during good meals shared with those we love. With Rosanna, I strive to design dishes that encourage people to gather and create these moments at home.
My biggest inspiration comes from my family. I always try to incorporate the people and places that made me who I am today into my designs and my life. Another way I make my life richer is to take cues from the seasons’ changing moods—spring’s awakening, summer’s vibrancy, fall’s bittersweet transition and winter’s introspection. I try to live mindfully, creating a life filled with activities, rituals and celebrations corresponding with each unique time of year. I am thrilled to have this opportunity to share with the iVillage community my thoughts, ideas and tips on how to live a fuller and happier life with home as the center.
Here’s a comforting fall recipe that will get you in the mood to celebrate the changing seasons.
My Mother’s Apple Dumplings
Excerpted from Coming Home, by Rosanna Bowles and published by Stewart, Tabori & Chang. Image by John Granen.
For the apples:
2 cups packed brown sugar
1 cup (2 sticks) unsalted butter, softened
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
8 Gala apples, peeled and cored
For the dough:
4 cups all-purpose flour
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, cut into 1-inch cubes
2 tablespoons vegetable shortening
1/2 cup ice water
8 pats unsalted butter
Make the apples: In a small bowl, combine the brown sugar, butter, cinnamon and nutmeg. Fill the centers of the apples with the mixture. Set aside.
Make the dough: Put the flour and salt in a food processor and pulse to combine. Add the butter and shortening and pulse until just incorporated. Slowly add the ice water through the feed tube and pulse until a ball forms. Do not overwork the dough. Flatten two disks of dough and wrap in plastic for about 1 hour.
Preheat oven to 375 degrees Fahrenheit.
On a pastry cloth, using a floured rolling pin covered with a pastry stocking, roll out the dough into a rough square 1/8-inch thick. Cut into 8 squares and set a filled apple in the center of each square. Bring the corners of the dough up to cover the entire apple and pinch the top to seal. Repeat with the remaining apples and dough. Place the dumplings on a rimmed baking sheet.
Bake the dumplings: Dot the tops of the dumplings with butter and sprinkle with cinnamon sugar to taste. Bake 40 to 60 minutes, until the apple is tender when pierced carefully with a fork. Let cool a bit, then serve warm or at room temperature in individual serving bowls.
What's your favorite heirloom recipe for fall? Chime in below!