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Autumn Menus ?

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Margi Cintrano View Drop Down
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    Posted: 11 October 2018 at 15:50


This amazingly colorful time of year has been taking over from Indian Summer, bringing its burnished red and gold leaves and chilly mornings and evenings, and even heavy rain storms in various parts of the world .. 


Wild mushrooms, chestnuts, grapes of course,  pumpkin,  feathered and hoofed game,  and lots of sweet tooth pleasures  are being prepared for the Halloween, Thanksgiving and other local festivities around the world ..

What´s  on your Menu ?  



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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2018 at 15:56
I have really nice whole chicken from a local Hutterite colony that is just begging to be turned into something good for autumn; Soup is an option, but I might see about something else.

I'll have to think of something by this weekend.
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 October 2018 at 16:41
Ron, 

Roast chicken ..  Always a heavenly Golden Delicious treasure ..  And you can even do a lovely but simple stuffing ..  

Keep us posted ..    

Have a lovely weekend .. 
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Tom Kurth View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Tom Kurth Quote  Post ReplyReply Direct Link To This Post Posted: 24 October 2018 at 17:35
When fall arrives soups start to appear on the menu. We had chili last weekend (with beans--I ain't from Texas, you know) and pozole is on for next week. As I've mentioned elsewhere we live near apple and peach orchards, so my shop fridge is filled with Granny Smiths and my sons beer. So far, the apples have showed up in apple crisp, fried apples and an ice cream topping.

The fried apples are a local favorite that I had never heard of until my Dad was given a cookbook in appreciation of doing some translation of old German farm records. I'll include the recipe here--I don't think I've ever posted it on this forum before. Simple, tasty.

Waverly Fried Apples

6 C. peeled, pared and thickly sliced cooking apples (I usually use Granny Smiths)
4 T. butter or margarine
.5 C. sugar
.5 t. ground cinnamon
lemon juice (bottled is OK)

Cook the apples in the butter over medium-high heat, stirring frequently until mostly cooked through--about 20 minutes. Reduce heat to low, stir in sugar and cinnamon. Continue to cook a few minutes until the apples give up some liquid. If they seem dry add some lemon juice. I like the added piquancy of the lemon juice in any case. Serve warm.
Best,
Tom

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