Whew, it’s cold (30°F),
whew it’s early (8:00am),
how do you plan a November morning potluck?

Rely on old favorites.
We have a few playoff faithfuls we depend on, year on year.

Every playoff game, someone brings the makings for bloody marys. There is a magical quality about bloody marys, as there’s always enough to drink and it’s never too much.
(Yes, yes, due to the fetus within, I am unable to participate.)

Every playoff, Tony brings his breakfast casserole. It’s hot, filled with sausage, hamburger and mushrooms and it’s perfect with Siracha sauce.  His breakfast casserole is dense and tasty.  Color me superstitious, but I always eat at least three pieces.
(Yes, yes, probably owing to the aforementioned pregnancy).

Every playoff, the city bocce commission brings pastries and coffee to fill any empty tummy space.

This kind of repetition makes it easier to roll out of bed for the big day.
However, being the restless lady I am, I had to try something new.
This year, I brought hot apple turnovers fresh from the oven.

I got the recipe from the Barefoot Contessa.
(She’s my girl.)

Hot Apple Turnovers

Ingredients
3 apples, peeled and diced fine
1 orange worth of orange zest
That same orange’s worth of orange juice.
3 tablespoons sugar
1 tablespoon flour
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp salt

Flour for the rolling surface
1 package puff pastry (2 sheets), thawed
1 egg, beaten
3 tablespoons raw (Turbinado) sugar

Directions
Preheat the oven to 400° F.

Mix the apples with the orange zest, orange juice, sugar, flour, cinnamon, nutmeg, and salt. Toss so the apples are well covered with the slimy concoction.

Flour a surface and roll each sheet of puff pastry to a 12 by 12 inch square.
Cut each sheet in half and then half again (4 smaller squares).

Scoop about 1/4-1/3 cup of the apple/orange juice mixture on one half of each square.
Brush the edges of the square with the beaten egg.
Fold the puff pastry diagonally over the apple/orange juice mixture and make a seal.
Crimp the edge with a fork to make it stick.

Move the filled puff pastries to a sheet pan lined with a Silpat or parchment paper.
Brush the top with the egg, sprinkle each turnover with the raw sugar.

Make 2 small cuts in the top of each turnover for the steam to escape.
Bake the turnovers in the 400° oven for 20 minutes, until brown.

Serve warm and they will be ne’er forgotten.

James and I made these again last night for a wee little snack just for us. We cut the squares in fourths — and had mini turnovers, much easier to pop in our mouths.

So, how did we do in the bocce playoffs?
We played our best but didn’t win.
We’re saving that for next year.