Give Us Your Favorite Fall Recipes....

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

I don't cook much during the summer, and start to get back into the kitchen, come Fall. I love trying new recipes, this time of year.

Here's an easy one that's one of my favorites .......


Pork Loin With Apples Yum!


Pork Loin with Apples, Filetto di Maiale alle Mele: Pork and apples are a universal combination. This recipe calls for a whole pork loin, and will take about an hour and a half to prepare. To serve 4:


INGREDIENTS:
1 pound (1/2 k) boned pork loin
A scant half cup olive oil
Salt & pepper to taste
1 3/4 pounds (750 g) moderately tart apples
1 tablespoon honey
A brimming cup dry white wine
1/2 teaspoon meat extract
2 tablespoons unsalted butter

PREPARATION:

Begin by trimming away any fat or gristle the meat may have, and then tie it with string so it will keep its shape. Set it in a roasting pan, season it with salt and pepper, sprinkle it with the oil, and roast it in a moderate oven (185 C, 370 F) oven for about an hour, basting it occasionally with the pan drippings.

In the meantime, peel, core, and slice the apples. Heat the wine and the honey in a pot and cook the apple wedges for a few minutes, until they are fork-tender, then remove them to a serving platter and carefully spoon some of the syrup over them. When the meat is done remove the string, slice it, and lay it over the apples, transferring all the pieces together so the loin maintains the shape it had when it was whole.

Return the roasting pan to the stove, stir in a little water and the meat extract into the pan juices, and heat through until they have thickened slightly. Remove the pan from the fire, whisk in the butter, and pour the sauce over the meat.

This would go quite nicely with polenta.

As a wine, either a Rossese from Liguria, or a Sassella from Lombardia.

[BoardGirl Senior Member Find all posts View Profile Close BoardGirl]

Beef Stew

Crock pot beef stew - a favorite because there is no measuring!!

Layer into crockpot in this order:

potatoes (whatever size you want to chop to)
carrots
can of green beans (can use frozen)
can of corn (can use frozen)
other veggies as desired (we steer away from lima beans...)
stew beef
garlic, basil, thyme, pepper whatever you like
can of tomatoes - diced, stewed, whatever - seasoned or not
can of broth

simmer on low all day while at work. stir it up when you get home, taste, add seasoning, whatever. If the beef hunks aren't yet falling apart tender, crank it up to high for a half hour or so

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

I remembered how much you guys like beer. So, here's some that you might enjoy. .......


Pork Chops in Beer Teriyaki Marinade

After being tenderized by a beer marinade, these chops require only a quick turn on the grill or under the broiler to form the centerpiece of a hearty meal.

Servings: Makes 6 servings.


ingredients

2/3 cup soy sauce
1/4 cup mirin (syrupy rice wine, available at Asian markets and some supermarkets) or sweet sherry
1/4 cup cider vinegar
1/3 cup sugar
2 tablespoons chopped fresh gingerroot
2/3 cup beer (not dark)

Six 1-inch-thick rib or loin pork chops preparationIn a saucepan combine the soy sauce, the mirin, the vinegar, the sugar, the gingerroot, and the beer, simmer the mixture until it is reduced to about 1 1/3 cups, and let the marinade cool until it is room temperature. In a shallow baking dish large enough to hold the pork chops in one layer combine the pork chops and the marinade, turning the chops to coat them thoroughly, and let the chops marinate, covered and chilled, turning them several times, overnight.
Pour the marinade into a saucepan and boil it for 5 minutes. Grill the pork chops on an oiled rack set about 4 inches over glowing coals, basting them with the marinade during the last 5 minutes of the cooking time, for 8 minutes on each side, or until they are just cooked through. Alternatively the pork chops may be broiled on the rack of a broiler pan under a preheated broiler in the same manner.

Makes 6 servings.



Oktoberfest Cheese Spread Recipe

This is a simple appetizer recipe that's great for tailgates, football parties, picnics, and fall entertaining. Of course, there is a secret New England ingredient--Harpoon Oktoberfest beer.
Serves 8-10 people.

You'll Need:
Food Processor or Electric Mixer
Measuring Cups and Spoons
Bottle Opener

INGREDIENTS:
1/2 pound Vermont white cheddar cheese finely shredded
1/2 pound Swiss cheese finely shredded
2 (or more if you love garlic) cloves of garlic minced
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
A little over a half cup of Harpoon Oktoberfest beer or your favorite seasonal or other brew

PREPARATION:

A food processor works best, or use an electric mixer to combine all of the ingredients except the beer. When the cheese is smooth and mixed thoroughly, add the beer gradually until blended. Chill for several hours before serving.

Note: Serve with your favorite buttery crackers or salty bread sticks.

Or, maybe you'd like to be adventerous, and make your own beer. Perfect for holiday parties...

Drunken Pumkin, Beer Recipe

5.66 lb. light malt extract (liquid)
6 oz. 40 L crystal malt (crushed)
10 oz. wheat malt (crushed)
9 oz. Munich malt (crushed)
4 oz. biscuit malt (crushed)
48 oz. canned pumpkin, no preservatives
Spices:

2 teaspoons allspice
1.5 teaspoons cinnamon
1.5 teaspoon cardamom
1/8 teaspoon clove
1/8 teaspoon black pepper

Hop bill:

0.75 oz. Centennial (bittering)
1 oz. Cascade (aroma and flavor)

Yeast:

Wyeast #1056 (American Ale)
Procedure:

Place crushed grains in two muslin bags and add to 1.5 gallons of water.
Heat water to 150-170° F and hold for 30 minutes.
Remove grains, sparge, and discard.
Add malt extracts. Bring to boil.
Add 0.75 oz. Centennial hops. Boil 60 minutes.
With 5 minutes remaining, add 1 oz. Cascade hops.
Cool with wort chiller to ~ 75° F and add to 3.5 gallons of water in carboy. Top up to 5 gallons.

Pitch yeast.

When fermentation has slowed, rack into secondary. Add spices and pumpkin, taking care to make sure everything is sanitized when adding the pumpkin.
Bottle when fermentation is complete.
Age in bottles at least three weeks.


Alternate Instructions

Instead of adding the pumpkin to the secondary, add it at the same time as the malt extracts during boiling. I have personally found that this does not produce very much pumpkin flavor at all, though it will be a lot easier than sanitizing to add the pumpkin later.

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

Thanks BoardGirl!!!

My family loves beef stew. I'll give your recipe a try.