"MAKE ME A CHILD AGAIN ... JUST FOR TO-NIGHT!" ~ HAPPY HALLOWEEN!

"Backward, turn backward,

O time, in your flight

make me a child again

just for to-night!"

~ Elizabeth Akers Allen

'A SEED THAT NEVER DIES' (Putting the Garden to Bed) ~ BUTTERNUT WHEAT PASTA with PINE NUTS

"The love of gardening is a seed that once sown never dies."

~ Gertrude Jekyll

LAST DAISY of SUMMER

(Daisy kisses bursting spore of Maidenhair Fern)

________________

BUTTERNUT WHEAT PASTA with PINE NUTS

~ Wholesome wheat pasta and creamy squash ... perfect autumn fare (adapted from Cooking Light)

______________

3 Tbsp. unsalted butter

3 Tbsp. toasted pine nuts

1 Tbsp. chopped fresh sage

1 Tbsp. extra-virgin olive oil

1 minced garlic clove

2 1/2 cups organic chicken broth (or water), divided

1 lb. peeled, seeded, and shredded butternut squash

1 tsp. sugar

coarse salt and freshly ground black pepper to taste

12 oz. uncooked wheat penne pasta

1 cup finely shredded Parmesan cheese

• Melt butter in large skillet over medium-high heat until lightly browned. Add pine nuts and sage; remove from heat. Remove from pan and set aside.
• Heat olive oil in pan over medium-high heat. Add garlic to pan and saute 30 seconds. Reduce heat to medium. Add 1 cup chicken broth (or water) and squash to pan. Cook for 12 minutes or until liquid is absorbed, stirring occasionally. Add remaining broth (or water), 1/2 cup at a time, stirring occasionally until each portion of liquid is absorbed before adding the next (about 15 minutes). Stir in sugar, salt, and pepper.
• Cook pasta according to package directions. Drain (reserve 1/2 cup pasta water). Combine pasta and squash mixture in large bowl. Add reserved 1/2 cup pasta water, butter mixture and 3/4 cup cheese; toss well. Sprinkle with remaining 1/4 cup cheese. Serve immediately. (4 servings)

Japanese anemome, rose hip, bergenia, geranium
Annabelle hydrangea, daisy, m.hydrangea
hosta, Autumn Joy sedum


Maidenhair fern, heuchera,
Japanese painted fern,
sedum, Autumn Joy sedum, bergenia


phlox, anenome, bergenia, geranium
rose hip, daisy, Autumn Joy sedum
Annabelle hydrangea, m.hydrangea, geranium



LATE OCTOBER

(Putting the garden to bed)
_______________

"But think a moment about a garden forever warm, forever growing, always green with brilliant dots of color every day of the year ~ a garden that never rests. There would be no time to plan, no moments to quietly sit and reflect on the triumphs and failures of the preceding seasons, no chance for change."

~ Peter Loewer

FOLLOWING THE WINE TRAIL (FERTILE EARTH) ~ LEELANAU PENINSULA ( Mini-Wine Tour )

"If God forbade drinking,

would he have made wine so good?"

~ Armand Cardinal Richelieu

LEELANAU PENINSULA

TASTE THE BEAUTY & WINE OF LEELANAU

(Click on photos to enlarge ~

purple link below will take you to each site)

SHADY LANE CELLARS

CICCONE VINEYARD & WINERY

L. MAWBY VINEYARDS

WILLOW VINEYARD

BLACK STAR FARMS

CIRCA ESTATE WINERY

__________

"A glass of good wine is a gracious creature,

and reconciles poor mortality to itself,

and that is what few things can do."

~ Sir Walter Scott

EXPLORE 'OLD MISSION PENINSULA' ~ MINI-WINE TOUR

"Wine makes daily living easier,

less hurried,

with fewer tensions and more tolerance."

~ Benjamin Franklin

OLD MISSION PENINSULA

(WINERIES OF OLD MISSION PENINSULA)

click on photos to enlarge ...

(purple names beneath vineyard

will take you to each site)

TWO LADS WINERY


CHATEAU CHANTAL





BRYS ESTATE VINEYARD & WINERY




BOWERS HARBOR VINEYARDS



PENINSULA CELLARS



LEFT FOOT CHARLEY
__________________




Simply a teaser ... for more info please visit
http://www.michiganwines.com/

'THE SPIRIT OF WINE' ( HARVEST TIME ~ NORTHERN MICHIGAN WINE COUNTRY) ~ THAI CRAB CAKES

"I am beauty and love;

I am friendship, the comforter;

I am that which forgives and forgets;

The Spirit of Wine."

~ W. E. Henley

HARVEST TIME

(Northern Michigan Wine Country)

________________________

THAI CRAB CAKES

~ From Amical, my favorite bistro on Front Street in Traverse City comes this delicious recipe from Chef/owner Dave Denison

(Savor Michigan Cookbook)

_____________

2 cups cooked jasmine rice prepared with 2 Tbsp. red lentils

1 lb. canned claw meat crabmeat

2 chopped medium jalapeno or Serrano peppers

1 Tbsp. lemon zest

1/4 cup chopped fresh basil

3 Tbsp. chopped fresh mint leaves

1 juiced lemon

2 tsp. low-sodium soy sauce

1 tsp. white pepper

2 large beaten eggs

1/4 cup breadcrumbs

1 Tbsp. olive oil

• Cook jasmine rice according to package directions. Add 2 Tbsp. red lentils 10 minutes before rice is done. Chill rice and lentil mixture.
• Drain crabmeat and pick through for shells. In large bowl gently combine crabmeat, cooked rice and lentils, jalapenos, lemon zest, basil, and mint, then squeeze in the lemon juice. Stir in soy sauce, pepper, eggs, and bread crumbs, trying not to break up the crabmeat. Spoon 2 Tbsp. onto parchment paper and press into a cake that is no more than 2 inches in diameter. Repeat with rest of mixture and chill.
• Preheat oven to 325-degrees. Heat olive oil in saute pan and cook cakes until nicely browned on each side, approximately 1 1/2 minutes per side. Add more olive oil as needed. Finish cooking cakes in oven for 5 minutes. Cakes may be prepared ahead and re-warmed in oven. (16 - 2-oz. cakes)

Note: Great served over a green salad.

Wine Suggestion: Peninsula Cellars Pinot Grigio

OCTOBER on EAST GRAND TRAVERSE BAY

(Traverse City, MI)

"AUTUMN IS A SECOND SPRING ..."

FOOL'S GOLD ~ ROASTED VEGETABLE LASAGNA

"Give fools their gold, and knaves their power;

let fortune's bubbles rise and fall;

who sows a field, or trains a flower,

or plants a tree, is more than all."

~ John Greenleaf Whittier

GIFT OF GOLD

____________________

ROASTED VEGETABLE LASAGNA

~ Rich autumn flavors of roasted peppers, eggplant, zucchini, and caramelized onions blend for this old fall crowd-pleaser

__________________

4 red peppers

10 oz. frozen chopped spinach

extra-virgin olive oil as needed

1 eggplant (about 1 lb.) cut lengthwise into 1/4-inch slices

4 medium zucchini, cut lengthwise into 1/4-inch slices

coarse salt and fresh ground pepper to taste

1 large chopped onion

pinch of sugar

15 -oz. ricotta cheese

4 large organic eggs

3 1/2-4 cups good tomato sauce combined with 1 Tbsp. basil

18 cooked* lasagna noodles (1 lb.)

(*boil 5 minutes in salted water, drain, and cool under cold water)

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

chopped fresh parsley

• Broil peppers directly on rack under broiler until blackened on all sides. Put in paper bag, roll up and let peppers cool. When cool, remove and discard skin and seeds. Cut peppers into 1-inch strips.
• Thaw spinach and drain well, pressing out all liquid and set aside.
• Reduce oven heat to 400 degrees. Line 2 cookie sheets with foil; spray with Pam or lightly brush with oil. Place eggplant slices on one pan and brush with olive oil. Place zucchini slices on the other. Sprinkle both with salt and pepper. Bake until tender, about 10 minutes for zucchini and 20 minutes for eggplant. Set aside.
• Heat 1 Tbsp. olive oil over medium heat and saute chopped onions until wilted. Reduce heat to low, add pinch of sugar, and continue cooking about 10 minutes, stirring until caramelized and a nice rich brown. Set aside.
• Reduce oven heat to 350-degrees.
• Mix cooked spinach, ricotta cheese, and eggs until combined. Set aside.
• Cover bottom of large lasagna pan (12x16x2) with 1/3 cup of tomato sauce. Layer 6 noodles evenly over sauce. Spread 1/3 cup tomato sauce over noodles. Cover with 1/4 of spinach mixture followed by all the roasted peppers and eggplant. Press down lightly.
• Make another layer beginning with another 6 noodles, 1/3 cup tomato sauce, the rest of spinach mixture and all of the zucchini. Sprinkle with caramelized onions. Top with 1/3 cup tomato sauce.
• Make final layer with remaining noodles. Spread on balance of sauce and top with mozzarella cheese and finishing with Parmesan. Sprinkle with chopped fresh parsley. Bake until bubbly and browned, about 50 minutes. Allow to rest 10 minutes before serving. ( 8-10 servings)
• Note: To make ahead: Cool completely, cover with foil, and refrigerate (or freeze). Reheat, covered, in 350-degree oven for 25-30 minutes or until heated through (up to an hour or so if frozen).

AUTUMN'S PAINTBRUSH ~ (SIMPLE SUNDAY NIGHT SUPPER) PORK MEDALLIONS with MICHIGAN APPLE & CHERRY CHUTNEY / BUTTERNUT SQUASH RISOTTO

"Winter is an etching,

spring a watercolor,

summer an oil painting and

autumn a mosaic of them all."

~ Stanley Horowitz

AUTUMN MOSAIC

_________________

PORK MEDALLIONS with MICHIGAN APPLE & CHERRY CHUTNEY

~ A savory melding of rich autumn flavors from a favorite cookbook ~

BETWEEN THE LAKES (A collection of Michigan recipes)

_____________

2 lbs. pork tenderloin

1 cup flour

1 tsp. coarse salt

1/2 tsp. freshly ground black pepper

2-3 Tbsp. canola oil

Apple & Cherry Chutney

• Trim the fat from the pork. Slice 1/2 inch thick. Place pork between 2 sheets of plastic wrap and pound 1/4 inch thick. Dust pork with flour, salt & pepper.
• Heat oil in large skillet over medium-high heat. Add pork and saute on both sides until browned and cooked through. Serve pork with Apple & Cherry Chutney. (4-6 servings)

APPLE & CHERRY CHUTNEY

1 Tbsp. butter

1/4 onion, chopped

1 peeled and diced apple

1/3 cup dried cherries

1/3 cup packed brown sugar

1/4 cup apple cider vinegar

pinch of nutmeg

pinch of allspice

salt & pepper to taste

Melt butter in medium skillet over medium heat. Add onion and saute until tender. Add apple, cherries, brown sugar, vinegar, nutmeg and allspice. Bring the chutney to a simmer. Simmer chutney, stirring occasionally, until the liquid is reduced and has a sauce consistency. Add salt & pepper to taste.

_______________

BUTTERNUT SQUASH RISOTTO

~ A delicious golden autumn side dish from and old October 1992 Bon Appetit

___________

4 Tbsp. unsalted butter

1 large chopped onion

1 1/2 cups diced peeled butternut squash

5 cups or more organic chicken stock

1 1/2 cups Arborio rice (Italian short grain rice)

1/2 cup dry white wine

1/4 -1/2 cup grated Parmesan cheese

coarse salt & fresh ground pepper to taste

1 Tbsp. minced fresh parsley

• Melt 3 Tbsp. butter in heavy large saucepan over medium-low heat. Add onion and saute until soft and light brown, about 10 minutes. Add squash and 1/2 cup stock. Cover pan and cook just until squash is tender, about 10 minutes. Mix in rice. Add wine and cook until absorbed, stirring occasionally. Add 4 cups stock and simmer uncovered until completely absorbed, stirring occasionally, about 30 minutes. Add 1/2 cup stock and stir until rice is tender and mixture is creamy, adding more stock if too thick, about 5 minutes (some of the squash pieces may remain whole). Mix in remaining 1 Tbsp. butter and Parmesan cheese. Season with salt & pepper.
• Divide risotto among bowls. Garnish with parsley and serve. (4-6 servings)

SIMPLY SATURDAY ~ APPLE MAPLE PANCAKES

"Autumn is a second spring

where every leaf is a flower."

~ Albert Camus

APPLE MAPLE PANCAKES

~ The smell of Michigan autumn is in the air! (Delicious recipe featured by Kate Lawson in The Detroit News ~ Jan 24, 2009)

__________

2 large room temperature eggs

1/4 cup AP flour

1/4 cup heavy cream

1/4 cup pure Michigan maple syrup

1/2 tsp. kosher salt

2 Tbsp. butter

1/2 large firm apple (Gala or Fuji preferred) thinly sliced

1/2 cup dried Michigan cherries or cranberries

Confectioner's sugar and cinnamon for dusting

• Heat oven to 425 degrees.
• Combine eggs, flour, cream, maple syrup and salt in a blender and combine well. Melt butter in and 8-inch heavy ovenproof skillet over medium heat. Add apple slices and dried cherries or cranberries and saute until soft and apples are lightly browned.
• Whirl batter again until frothy and pour into the skillet, pushing fruit back into the batter. Let skillet sit for a few seconds and place in oven.
• Bake until pancake is puffed, golden and set, 12-15 minutes. Remove skillet from oven and let pancake cool for a few minutes. Gently lift or slide pancake onto cutting board. Sprinkle with confectioner's sugar and dust with cinnamon.
• Cut into slices and serve warm. (4 servings)

OCTOBER EVE ~ (SIMPLE ONE PLATE SUPPER) FUSILLI with FRESH TOMATO & FETA / BAKED PARMESAN BREAD

"Listen, the wind is rising,

and the air is wild with leaves,

We have had our summer evenings,

Now for October eves!"

~ Humbert Wolfe

OCTOBER EVE

(Hubbard Lake)

___________________

FUSILLI with FRESH TOMATO & FETA

~ A 'simple' family favorite, perfect for the fresh tomato and basil harvest

____________

2-3 lbs. ripe Italian plum tomatoes

3 Tbsp. red wine vinegar

6-8 Tbsp. extra-virgin olive oil

1/4 - 1/2 cup chopped fresh basil

2 Tbsp. chopped fresh Italian parsley

1 coarsely chopped red onion

1 tsp. coarse salt

freshly ground black pepper to taste

1 lb. good fusilli (whole wheat pasta is also great)

6-8 oz. crumbled feta

• Seed and dice tomatoes. Place in large bowl.
• Add vinegar, olive oil, basil, parsley, onion, salt & pepper. Toss with tomatoes and let marinate at room temperature at least 1 hour.
• Cook fusilli in large pot of boiling salted water according to directions (tender but still firm). Drain well.
• Toss fusilli with 1/2 of fresh tomato sauce. Serve topped with remaining sauce, crumbled feta, and PARMESAN BREAD (4 servings)

_______________

BAKED PARMESAN BREAD

Loaf of good Italian bread or French baguette

3/4 cup unsalted room temperature butter

1 cup loosely packed chopped parsley

freshly cracked pepper to taste

1/2 -3/4 cup grated Parmesan cheese

• Preheat oven to 400 degrees.
• Slice loaf of bread lengthwise. Combine butter, parsley, pepper and grated Parmesan cheese. Spread evenly over each half. Bake until golden brown.
• Slice and serve.
  

OCTOBER SUNSET

(Hubbard Lake)

FULL MOON RISING ~ (SIMPLE SUNDAY NIGHT SUPPER) CORNISH GAME HENS with APPLE THYME GLAZE / WHIPPED DIJON CAULIFLOWER

"Soon as the evening shades prevail,

The moon takes up the wondrous tale,

And nightly to the listening earth

Repeats the story of her birth."

~ Joseph Addison

FALLING LEAVES MOON

Ginaakwe-giizis

(Ojibwe)

_____________________

CORNISH GAME HENS with APPLE THYME GLAZE

~ Savory taste of autumn, company fare, or perfect

for a simple Sunday supper (October1992 Bon Appetit)

___________

1 large Cornish Game Hen (pheasant or duck also good), cut in half, backbone discarded

coarse salt & freshly ground black pepper

3 tsp. extra-virgin olive oil

1 Tbsp. minced shallot

2 Tbsp apple jelly

1 tsp chopped fresh thyme (1/2 tsp. crumbled dried)

2 tsp. cider vinegar

Apple slices

Fresh thyme sprigs

• Preheat broiler. Heat 2 tsp. oil in heavy small saucepan over low heat. Add shallot and saute until translucent, about 2 minutes. Add apple jelly and chopped thyme and stir until jelly melts. Mix in vinegar. Set glaze aside.
• Rub hen halves with remaining 1 tsp. olive oil. Season with salt and pepper. Place hen halves skin side down in broiler pan. Broil about 5 inches from heat source until brown and crisp, 10 minutes. Brush glaze over. Turn hen halves over. Broil skin side up about 5 minutes or until just cooked through and juices from thigh run clear when pierced. Brush skin with glaze and broil just until glaze begins to color, about 1 minute.
• Arrange hen halves on plates. Garnish with apple slices and fresh thyme sprigs. Serve with baked autumn squash and Whipped Cauliflower Dijon. (2 servings, easily doubled)

________________

WHIPPED DIJON CAULIFLOWER

~ A delicious keeper recipe for all seasons

(slightly adapted from Recipezaar.com)

____________

1 head cauliflower (about 6 cups florets)

1/3 cup heavy cream

1/4 cup sour cream

3 Tbsp. unsalted butter

1 Tbsp. Dijon mustard

1/2 tsp. coarse salt

1/2 tsp. white pepper

1 cup grated Gruyere cheese

2 Tbsp. thinly sliced fresh chives

• Preheat oven to 350 degrees.
• Lightly spray a 1 1/2 quart gratin baking dish with cooking spray and reserve.
• Break cauliflower into florets and boil until totally tender, about 5 minutes (mashable but not mushy). Drain well, transfer to food processor . Add cream, sour cream, butter, Dijon, salt and pepper. Process until mixture is a thick smooth puree. Pulse in 1/2 cup of grated Gruyere. Transfer mixture to gratin baking dish and sprinkle with remaining cheese.
• Bake in preheated oven for about 30-35 minutes or until heated through and the cheese is melted and slightly browned. Sprinkle with chives to garnish. (6 servings)

WELCOME OCTOBER ~ GARDEN BLOGGERS' MUSE DAY

BALED HAY

(Hubbard Lake)

________________

BALED HAY

"Wheels of baled hay bask in October sun:

Gold circles strewn across the sloping field,

They seem arranged as if each one

Has found it's place; together they appeal

To some glimpsed order in my mind

Preceeding my chance pausing here --

A randomness that also seems designed.

Gold circles strewn across the sloping field

Evoke a silence deep as my deep fear

Of emptiness; I feel the scene requires

A listnener who can respond with words, yet who

Prolongs the silence that I still desire,

Relieved as clacking crows come flashing through,

Whose blackness shows chance radiance of fire.

Yet stillness in the field remains for everyone:

Wheels of baled hay bask in October sun."

~ Robert Pack

HUBBARD LAKE COUNTRYSIDE

______________

(Click and join Carolyn for October Garden Muse Day)