Jedd and I have been married for almost 17 years and he's never asked me to make anything for dinner. We come up with ideas together, or I come up with ideas, but he's never said: “Hey, I would love chicken tonight.”

And last week he came home with a bag of beautiful local apples from an orchard that we've been using very sparingly, because they're such a treat.

Then on his way out the door for work yesterday Jedd said: “Apple beer bread would be really good for dinner, wouldn't it?”

I agreed. And because the sort-of-request was as rare as the perfect apples, I made apple beer bread. But I threw in some leeks, parsley and chives for a little bit more of a savory contrast and some cheddar – because as Vermonters we're contractually obliged to crave apples along with a sharp cheddar cheese.

Apple, Cheddar and Leek Beer Bread

1 large leek, white part only

2 Gala apples

3 cups of flour

4 ½ teaspoons of baking powder

1 teaspoon of salt

Pepper

1 12 oz bottle of beer (I used India Pale Ale)

1 cup of shredded cheddar cheese (I used Cabot's Seriously Sharp)

2 tablespoons of diced chives

1 tablespoon of chopped parsley

¼ cup of melted butter

Preheat oven to 350 degrees.

Trim the leek and peel off the outer layer. Chop the leek and wash thoroughly. Peel and core the apples, then chop into ½ inch pieces.

In a large bowl combine the flour, baking powder, salt and pepper. Add the apples, leek, parsley, chives, cheddar and beer. Stir well. Pour into a greased pie pan and level with a knife. Pour the melted butter over the dough and bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.

Makes 8 pieces.

(Photos by Launie Kettler)