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This is a perfect fall recipe using fall flavors. I made it as soon as I brought home my 50 pounds of Kennebec potatoes and 50 pounds of Yukon Gold potatoes from the family farm of my childhood friend, Debbie (Davis) Crawford. I wrote about the Davis sisters at the Davis Bros. Farm last year and reprinted the story here . The cider makes the beef incredibly flavorful. I'm sharing this so you can savor it too. I also like how the stew is served in a bowl of mashed potatoes. This is food for meat-and-potatoes men, but the cider and white-cheddar potatoes give it a gourmet flair. My business partner told me her husband would love it. I have to plan to have them over for dinner. ELSA'S CIDER BEEF WITH CHEDDAR SMASHED POTATOES 2 tablespoons extra virgin olive oil (EVOO) 3 tablespoons butter 2 pounds top sirloin, trimmed and cut into 2-inch cubes Salt and freshly ground black pepper 1 large onion, chopped 2 medium carrots, peeled and chopped 1 pound turnip...

On Friday I interviewed an artist, Morgantown metalsmith Amy Johns, at her shop in the historic Seneca Center. She shares The Little Studio with business partner and fellow crafter Carolyn Schuessler and the glass factory's original freight elevator that dates to 1902. Amy and Carolyn had set up Christmas cookies, punch and hot wassail for a holiday open house. At their urging, I grabbed a cup while they helped a customer. Then, without much urging, Carolyn shared her recipe. I made it for the church youth group Christmas party at my house tonight. A few of the teens tried it with no complaints and the oldest youth adviser, probably in his 70s, went back for more than one glass. I just had a little myself with a nip of brandy in it ... but only after all the guests have gone home. Wassail 1 gallon apple cider 1 large can frozen orange juice concentrate 1 large can pineapple juice 8 short cinnamon sticks or 4 long ones 27 whole cloves Mix all ingredients in a large stockpot. Simmer ...