Oktoberfest Meal

Even if something is left undone,

everyone must take time to sit still

and watch the leaves turn.

Elizabeth Lawrence

Seasonal Plate Recipes 

Celebrate Oktoberfest with an Apple Pear Sauced Pork dish, red cabbage, and an Applesauce Spice Cake. And oh, don't forget your favorite beer! 

Applesauce Spice Cake with Maple Icing

Cook's Notes: Capture fall flavors with a yummy moist spice cake glazed with maple icing. Be sure to add your favorite sprinkles because everything tastes better when they're added. Serve the cake with maple nut ice cream or orange sherbet. 
Cake Ingredients:

• 1-1/2 cups of white flour
• 3/4 cup whole wheat flour
• 1-1/4 cups of sugar
• 2 teaspoons Saigon cinnamon or 2-1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• Dash of nutmeg
• 1 teaspoon each baking powder and baking soda
• 1/2 teaspoon salt
• 1-1/3 cups chunky applesauce
• 1/3 cup oil
• 2 large eggs
• 1-1/2 cups chopped peeled apples
• 1/2 cup raisins
• 1 cup chopped walnuts

Cake Directions:

• Preheat the oven to 350 and grease 13 x 9 pan or use cupcake liners.
• In a large bowl whisk together flours, sugar, cinnamon, spices, baking powder, baking soda, and salt
• Add in applesauce, oil, and eggs and beat on low speed until ingredients are moistened.
• Beat on high for two minutes, fold in apples, raisins, and walnuts
• Pour into pan or divide among cupcake liners.
• Bake 13 x 9 pan for about 22 minutes or cupcakes for 18-22 minutes or until toothpick comes out clean from the center

Maple Icing
Ingredients:

• 1/4 cup butter, softened
• 3 cups powdered sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons real maple syrup
• 6 to 8 tablespoons apple juice, cream, or milk

Icing Directions:

• Use a mixer and beat all ingredients until smooth. Add in more liquid as needed for correct spreading consistency.

Cinnamon Apple Pear Sauced Pork Chops

Cook's Notes:
The recipe serves four and was inspired by cookingclassy.com and Cookinglight.com
A suggested side-jarred Aunt Nellie's Red Cabbage

Ingredients:

• 4 (5 oz.) 3/4-inch thick boneless pork chops or pork loin
• 1-1/2 tablespoons olive oil
• 1 cup red onion, diced
• 1 teaspoon herbes de Provence, divided
• 1/2 cup low-sodium chicken broth
• 3/4 cup apple cider
• 1 tablespoon maple syrup
• 1-1/4 tablespoons cornstarch
• 1- 1/2 teaspoons Dijon mustard
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground allspice
• ¼ teaspoon rosemary
• Salt and freshly ground black pepper
• 1-1/2 tablespoons butter
• 2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.), skin removed and cut into chunks
• 2 Bosc pears, skin removed and cut into chunks

Directions:

• Let pork chops rest at room temperature for 10 minutes while preparing ingredients.
• Cut apples and pears, and set them aside.
• In a liquid measuring cup or bowl whisk together broth, apple cider, maple syrup mustard, cinnamon, allspice, and cornstarch. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Season both sides of pork chops with salt and pepper and 1/2 tsp. herbes de Provence.
• Once the oil is simmering add pork chops and onions. Sear until browned on the bottom, about 4 - 5 minutes then flip chops and continue to cook 4 - 5 minutes longer. Sauté onions in the same pan.
• Transfer pork chops and onions to a plate and cover with foil to keep warm. Wipe the pan with a paper towel. Melt butter in the same skillet over medium heat.
• Add in apples, pears, 1/2 teaspoon herbes de Provence, and rosemary. Sauté until tender, about 2 minutes. Cover and heat on low for 4 minutes.
• Pour in broth mixture and turn heat to medium-low. Add in chops and let simmer uncovered until reduced by about half and thickened, stir occasionally for about 10 minutes.