Pork with Apples and Pears in a Cider Cinnamon Pan Sauce

CHEERS 

to another Bavarian Meal 

Pork with Apples and Pears in a Cider-Cinnamon Pan Sauce

Cook's Notes: The perfect fall dish! Pan seared boneless pork topped with a cider cinnamon sauce served with tender apples, pears and sauteed onions. Pair the meal with red cabbage. I used sweet and sour jarred red cabbage found in the canned vegetable aisle.  

A Spinach Salad with Maple Vinaigrette is another  side option with strawberries substituted for apples.  The dressing is quite flavorful and tasty.  

 http://sockfairies.blogspot.com/2014/01/pecan-crusted-pork-tenderloin-and.html
Recipe serves four and was inspired by cookingclassy.com and Cookinglight.com

Ingredients

• 4 (5 oz.) 3/4-inch thick boneless pork chops
• 1-1/2 TB. olive oil
• 1 cup red onion, diced
• 1/2 tsp. herbes de Provence 
• 1/2 cup low-sodium chicken broth
• 1/2 cup apple cider
• 1 TB. cornstarch
• 1- 1/2 tsp. Dijon mustard
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground allspice
• 1/2 tsp. herbes de provence or 1- 1/2 tsp each minced fresh sage and rosemary 
• Salt and freshly ground black pepper
• 1-1/2 TB. butter
• 2 medium sweet crisp apples (honey crisp, gala, fuji, golden delicious etc.), skin removed and cut in chunks 
• 2 Bosc pears, skin removed and cut in chunks 

Directions:

• Let pork chops rest at room temperature 10 minutes while preparing ingredients.
• Cut apples and pears, place on separate plates or plastic containers. Set aside.
• In a liquid measuring cup or bowl whisk together broth, apple cider, 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 oil is shimmering add pork chops and onions. Sear until browned on bottom, about 4 - 5 minutes then flip and continue to cook 4 - 5 minutes longer. Saute onions in same pan. 
• Transfer pork chops and onions to a plate and cover with foil to keep warm. Wipe pan with a paper towel. Melt butter in same skillet over medium heat. 
• Add in apples, 1/2 tsp. herbes de Provence or fresh rosemary and sage. Saute until tender, about 4 minutes. Add in pears and saute 2 minutes more. 
• Pour in broth mixture and turn heat to medium low. Add in chops and let simmer until reduced by about half, stirring occasionally, about 10 minutes. 

Intruder

by Sue Ready

October gave a party.

Autumn wore her finest gown

a kaleidoscope of colors.

golden, crimson, yellow hues.

Leaves swirled, fluttered, whirled

dancing to woodland tunes.

Trees swayed, kept time to music

under a moonlit sky.

A blustery wind howled 

the uninvited guest blew through

brought the party to a screeching halt.

revelers swept away. 

P.S. Look real closely at the photo to see Bella and Mr.C on an autumn walk.

Weekend Round-Up

Kid Friendly Treats 
http://www.bhg.com/halloween/recipes/halloween-treats-kids-can-make/

Tutorial for Glow in the Dark Pumpkins
http://ilovetocreateblog.blogspot.com/2014/10/diy-glow-in-dark-pumpkins.html

Oktoberfest is the world's largest fair held annually in Munich, Bavaria, Germany. It is a 16-day festival running from late September to the first weekend in October with more than 6 million people from around the world attending the event every year. To the locals, it is not called Oktoberfest, but "die Wies'n", after the colloquial name of the fairgrounds (Theresienwiese) themselves. The Oktoberfest is an important part of Bavarian culture, having been held since 1810. Other cities across the world also hold Oktoberfest celebrations, modeled after the original Munich event.

Well, I missed going this year and raising my glass of beer to shout Prost! in the Munich hall.  So my next best thing is planning some Bavarian comfort foods: Pear, Apple and Cranberry with Gingersnap Crumble, Hot German Potato Salad, Red Cabbage and an Apple and Sausage dish. 

Hot German Potato Salad

Cook’s notes: This dish can be prepared ahead, placed in a baking dish and reheated covered at 300 degrees for 30 minutes. Serves 6

Ingredients:

·        7 large red potatoes

·        ½ lb. of bacon

·        1 medium onion diced

·        1/3 cup cider vinegar

·        2 TB. sugar

·        3 TB. flour (heaping)

·        1-1/2 tsp. salt

·        ½ tsp. pepper

·        1 tsp. celery seeds

·        ¾ cup water

 Directions:

·        Boil potatoes with skins until slightly soft and peel starts to split, don’t overcook

·        Drain and peel potatoes, cut in quarters

·        Fry bacon and reserve 2 TB bacon fat

·        In same fry pan sauté diced onions in reserved bacon fat

·        Blend in flour, sugar, salt, pepper and celery seeds

·        Cook on low heat, stirring until smooth and bubbly

·        Stir in ¾ cup water and 1/3 cup vinegar and bring to a boil-

·        Boil 1 minute, stir in potatoes and bacon

·        Mix well and serve warm

Apple and Sausage Dish

Cook’s Notes: I tested with Hillshire, Klements and Johnsonville products that had no fillers added. Serves 6-8

Ingredients:

·        2 lbs. of link sausages that are fully cooked such as Polish Kielbasa, Andouille or Smoked Sausages (use a combination) 

·        3 apples peeled and cut in large chunks

·        1 large onion diced

·        5 cups apple cider

Directions:

·        Slice sausages into 1-1/2 inch pieces.

·        In a large soup pot add sausage slices, cider, onion, and apples.

·        Cook covered on low heat for 35 minutes or until apples are soft. Use a slotted spoon to drain.   

Pear, Apple and Cranberry Gingersnap Crumble

http://sockfairies.blogspot.com/2015/09/weekend-round-up_19.html

Raise Your Spirits: Part Two

"Autumn begins with a subtle change in the light, with skies a deeper blue, and nights that become suddenly clear and chilled. The season comes full with the first frost, the disappearance of migrant birds, and the harvesting of the season's last crops."
-Glenn Wolff and Jerry Dennis

Scare up some healthy alternatives

Veggie Tray with Light Ranch Dressing

Blackberry and Cheese Kabobs

Black Bean Hummus
http://blog.fatfreevegan.com/2008/10/spooky-black-bean-hummus.html

A crumble dish that captures fall flavors 

Cranberry Pear and Apple Crumble takes chunks of sweet pears,tart cranberries and crisp apples and tops it with a streusel-like mixture topping. It is oh so good when served warm from the oven with a scoop of vanilla ice cream. 

Anjou and Bartlett pears are the best for baking because they remain firm and smooth when cooked
Filling Ingredients:

• 6 cups of tart apples, peeled and cut into chunks (about 5 apples)
• 2 cups of pears cut into chunks (about 4 pears) 
• 1 cup fresh or frozen cranberries
• 2/3 cup white sugar
• 2 tsp. Saigon cinnamon
• 1/4 cup flour
• 1 tsp. orange zest
• 1 tsp. fresh lemon zest
• 1 TB. orange juice
• 1 TB. lemon juice

Filling Directions;

• Preheat oven to 350 degrees.
• Mix flour, sugar, both zests, juices and cinnamon in a large bowl
• Add cut up fruits and pour into a 13 x 9 baking pan

Topping Ingredients:

• 1 cup of flour
• 1 cup brown sugar
• 2 cups of quick cooking dry oatmeal
• ¼ tsp. baking soda
• ¼ tsp. baking powder
• ¼ tsp. salt
• 2 TB.Saigon cinnamon
• ¾ stick of cold butter (6TB) cut into small pieces 

Topping Directions:

• In a food processor pulse ingredients 4 times just until mixture crumbly but chunks of butter still visible. 
• Sprinkle crumble mixture over fruit filling.
• Bake uncovered about 3o minutes or until apples are tender.
  

Raise Your Spirits: Part One

Enter inside for some Halloween fun to 

Raise Your Spirits

Cook's Notes:Most of the food photos below are self explanatory for recreating. 

Mini Bat Treats

Mini Donut Spiders with Pretzels and M & M's

Krispy Creme donuts work well for this treat adding in plastic teeth and candy eye balls. 

https://www.tasteofhome.com/recipes/halloween-witch-hats

P& J Sandwiches with Pretzels

Mad Scientist Treats

The Beauty of the Night 

captured by Bob Iverson

Ralph Fletcher's book "A Writing Kind of Day" ends with the following poem. Perhaps his words will inspire you to write a poem tonight under the full moon.

A Writing Kind of NightIt is clear tonight,
a writing kind of night.

There's a moon stirring up
mysterious metaphors
in my imagination.

The heavens are jam-packed
with planets and black holes
that are still undiscovered,

and magnificent poems
that are still unwritten.

Harvest Wild Rice Bowl with Fig Balsamic Vinaigrette

Harvest Wild Rice Salad with Fig Balsamic Vinaigrette

Cook's Notes: A bowl full of healthy fall inspired ingredients. Make a big batch and enjoy it  for several days. Drizzle the salad with a fig balsamic vinaigrette and the dish is irresistible.  
Recipe serves 4-6  as a side and was adapted from iowagirleats.com 
Salad Ingredients:

• 1 cup dry wild-brown rice e.g. Lunberg
• 2 cups chicken broth (low sodium, fat free) 
• 3 cups butternut squash cubes
• 2 TB. extra virgin olive oil
• 1 tsp. each dried thyme, parsley and cinnamon
• Salt and pepper
• Brussels sprouts, halved lengthwise and then quartered (2-3 cups)
• 1 large or 2 small apples, chopped (Use a crisp apple e.g. Haralson or Honeycrisp)
• 1 cup diced white cheddar cheese 
• 1/3 cup sliced almonds or pepitas
• 1/2 cup dried cranberries

For the Fig Balsamic Vinaigrette:

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar or Fig Balsamic 
• 2 garlic, cloves, minced
• 1/2 tsp. Dijon mustard
• 3 TB. fig jam or fig preserves
• salt and pepper

Directions:

• Follow package directions substituting chicken broth for the water and cook rice until al dente.
• Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. 
• In a bowl add 2 TB. oil, minced garlic, spices, butternut squash cubes and Brussels sprouts. Evenly coat the mixture and spread out on baking sheet. 
• Roast for 15-20 minutes, or until squash is tender, stirring halfway through. Set aside to cool slightly. Can be done early in the day. 
• Dice apples. In a large bowl combine cooked rice, roasted butternut squash, Brussels sprouts, apples, almonds or pepitas, cheese, and dried cranberries. 
• Drizzle Fig Balsamic Vinaigrette on top then toss to coat. There may be extra dressing left over.
• Serve salad at room temperature and refrigerate any leftovers.

For the Fig Balsamic Vinaigrette:
In a blender add all ingredients. Taste then add more salt, pepper if desired.

In the Moon of Falling Leaves 
by Joseph Bruchac

Joesph Bruchac is of Abenaki Indian and Slovak descent. He is one of America's most respected and widely published Native American authors and poets. His birth date is October 16. Bruchac's poem is reflected in this autumn scene.

I was born in the Moon of Falling Leaves,
that time when summer's harvest
falls from every maple tree,
painting the forest trails
golden as sunlight
and crimson as Great Bear's blood.

Each October brings back the scent
of fires burning on the hills,
the first etchings of frost
on my bedroom windows,
the departing wings
of a thousand geese
cutting the clear cold sky.

There is no time closer to my heart,
than this season of changes
when the balance tips between
darkness and light,
when the last flowers
nod in our garden,
when so many things
are about to end,
so many about to begin.

Cranberry Pumpkin Muffins

If you recall on a recent blog posting I wrote about a visit from Audrey Helbling, a blogger friend from SW Minnesota https://mnprairieroots.com/ She and her husband Randy were on an up north vacation and stopped by for a visit.  

Lucky me to be gifted with a plate and Pumpkin Cookbook.

Today I made good use of both gifts with a plate of Pumpkin Cranberry Muffins.

Cranberry Pumpkin Nut Bread

Cook's notes: These muffins are moist, flavorful with added spices and a burst of tart cranberries. Recipe makes 16-17 muffins. 

that leftover pumpkin puree can be frozen. -I suggest placing it in a bag, with all the air pressed or sucked out that you can manage - rather than a plastic box so that you don't have ice crystals forming, It can be frozen for a few months-be sure to label the bag. 

 Ingredients:

• 1/2 cup butter (softened) 
• 3/4 cup brown sugar 
• 3/4 cup white sugar 
• 2 large eggs 
• 1 cup canned pumpkin puree not pumpkin pie filling
• 2 TB orange zest 
• 3 TB fresh orange juice  
• 1/2 cup whole wheat flour 
• 1-3/4 cups white flour 
• 1 tsp. baking powder 
• 2 tsp. baking soda 
• 1/2 tsp. salt 
• 2 tsp. Saigon cinnamon 
• 1-1/2 tsp. pumpkin pie spice mix
• 1 cup chopped walnuts 
• 1 cup fresh cranberries (coarsely chopped) 
• 2 TB. sugar mixed with 1/4 tsp. cinnamon
• Coarse sugar for topping

Directions:

• Preheat oven 400 degrees. 
• Place cupcake liners in standard muffin pan. 
• Toss coarsely chopped cranberries in 2 TB. sugar mixed with cinnamon and set aside. 
• Cream butter, sugar and 1 egg. Add in second egg, pumpkin, orange zest and orange juice. Beat all ingredients together. 
• In another bowl whisk together flours, spices, baking soda, baking powder. Add in cranberries and nuts. 
• Add flour mixture  to pumpkin mixture but only stir just to moisten ingredients. 
• Sprinkle with coarse sugar or a mixture of cinnamon and sugar.
• Bake for 16-17 minutes or until center comes clean using a toothpick. 
• Cool muffins in pan a few minutes then remove them to a cooling rack.
  

Autumn Ablaze

by Sue Ready

The season starts with a slow burn

as feathery grasses turn buff

and Tamaracks a mustard yellow.


A red- tailed hawk soars above

carpets of persimmon and bittersweet,

Monarch butterflies mob

a burnished bush.


Geese veer so low

you can hear

beating of their wings

as they swoop the lake.


A crackling bonfire

releases clouds of red-orange sparks

flying into the cold night sky

our laughter fades into

contented silence

as embers flicker

and smolder.


Autumn stretches ahead

like a winding country road

with maples and sumacs

bursting into flames.


Autumn is ablaze.

Harvest Sausage Veggie and Apple Sheet Pan Dinner

Seasonal Plate 

Harvest Sausage Veggie and Apple Sheet Pan dinner, an autumn dish that's a perfect way to welcome fall. It's loaded with fresh veggies complimented by fragrant apples and polenta sprinkled with cinnamon giving the dish a bit of a twist. Use a crisp baking apple such as Gala. A sheet pan makes baking and cleaning so easy.  Pair the meal with Cranberry Pumpkin Muffins and Nutty Apple Cake with Warm Caramel Sauce 
(cake previously posted  http://sockfairies.blogspot.com/2017/09/nutty-apple-cake-with-warm-caramel-sauce.html)

Cook's Notes: Assembly goes faster if butternut squash is sliced and each piece quartered  ahead of time. Use a potato peeler to remove outer edge.

Brussels sprouts need ends and outer leaves removed.  Refrigerate extra polenta and  butternut squash. Recipe serves four.

Sheet Pan Cooking Tips: Be sure to spread the ingredients in a single layer to get the best browning. If they're too close together food will steam rather than brown.

Ingredients:

• 2 cups polenta, cut into cubes
• 2 cups cubed, peeled butternut squash or yellow summer squash
• 2 cups Brussels sprouts, quartered 
• 1 cup red pepper, diced 
• 1 cup red onion chopped
• 3 garlic cloves, minced
• 2 apples, peeled and cut into chunks
• 2 TB.olive oil
• 2 TB. honey
• 1/2 tsp. each dried thyme, parsley and rosemary or 1 TB. each fresh rosemary, thyme and parsley
• Sprinkle sea salt and coarse ground black pepper
• Sprinkle of Saigon cinnamon 
• 1 lb. turkey sausage links cut into 2 inch pieces. (Italian sausage can be substituted) 

Directions:

• Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone pad. 
• In a bowl combine polenta, onions, peppers, Brussels sprouts and squash. Drizzle with oil, honey, herbs, adding a sprinkle of salt and pepper and cinnamon. Spread veggie mixture out evenly on baking sheet.
  
• Start with placing sausage on outer edge of pan with vegetables and add rest in the middle of pan.
• Roast 25 minutes or until sausages are done, stirring once. If desired, top with additional rosemary. 
  
  

Pumpkin Cranberry Muffins 
Fall Shredded Brussels Sprouts Salad 
Wild Rice Harvest Bowl with Fig Balsamic Vinaigrette