'ACOUSTICS OF THE SEASON' ~ (FRIDAY NIGHT FISH FEAST) CRANBERRY GINGER SALMON / CRISP MASHED POTATO CAKES

"A few days ago I walked along the edge of the lake and was treated to the crunch and rustle of leaves with each step I made. The acoustics of this season are different and all sounds, no matter how hushed, are crisp as autumn air. "

~ Eric Sloane

OVAL BEACH in NOVEMBER ~ LAKE MICHIGAN

(SAUGATUCK MI)

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CRANBERRY GINGER SALMON

~ Great use for leftover cranberries

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2 6 oz. salmon fillets (or whole salmon fillet)

1 Tbsp. fresh minced ginger

2 Tbsp. honey

2 Tbsp. soy sauce

1/2-3/4 cup whole cranberry sauce

• Preheat oven to 350-degrees. Lightly spray shallow pan with cooking oil.
• Combine ginger, honey, soy sauce and cranberry sauce.
• Place salmon on prepared pan and spoon mixture evenly over top of each piece.
• Bake 15 minutes or until fish flakes with fork. (2 servings)

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CRISP MASHED POTATO CAKES

~ Another great use for those leftover potatoes adapted from Nov 2007 Cooking Light

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1/2 cup chopped green onions

2 cups chilled mashed potatoes

2 Tbsp. shredded sharp cheddar cheese

coarse salt & freshly ground pepper to taste

2 Tbsp. melted unsalted butter

3/4 cup Panko crumbs (Japanese breadcrumbs)

• Preheat oven to 425-degrees. Coat baking pan with cooking spray.
• Spray large skillet with cooking spray and saute green onions until tender, about 2 minutes, stirring occasionally. Remove from heat.
• Place mashed potatoes in medium bow. Stir in onions, cheese, salt & pepper, and melted butter. Divide mixture into 6 equal size portions, shaping each into 1/2 inch thick patty. Dredge patties in panko and place on coated baking sheet. Bake for 12 minutes. Carefully turn patties over; bake and additional 12 minutes or until golden. (6 servings)

DOUGLAS, MICHIGAN

FEAST AND CELEBRATE ~ 'LET US BE THANKFUL'

"O Lord that lends me life,

Lend me a heart replete with thankfulness."

~ William Shakespeare

THANKSGIVING PRAYER

We return thanks to our mother, the earth,

which sustains us,

We return thanks to the rivers and streams,

which supply us with water.

We return thanks to all herbs,

which furnish medicines for the cure of our diseases.

We return thanks to the corn, and to her sisters,

the beans and squashes,

which give us life.

We return thanks to the wind,

which, moving the air,

has banished diseases.

We return thanks to the moon and stars,

which have given to us their light when the sun was gone.

We return thanks to the sun,

that he has looked upon the earth with a beneficent eye.

Lastly, we return thanks to the Great Spirit,

in whom is embodied all goodness,

and who directs all things for the good of his children.

Iroquois Prayer

(adapted)

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"God has two dwellings; one in heaven

and the other in a meek and thankful heart."

~ Izaak Walton

HISTORIC TREAT ~ WICKWOOD COUNTRY INN (SAUGATUCK MI) ~ BROWNIES/ POMODORO / PECAN TASSIES / CHOCOLATE BITES / BISHOP'S CAKE

"Take rest; a field that has rested gives a bountiful crop."

~ Ovid

WICKWOOD INN

Saugatuck, Michigan

(CLICK ON PHOTOS TO ENLARGE)
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Owned by Julee Rosso co-author of the Silver Palate Cookbook and her husband Bill Miller, the Wickwood Inn in quaint Saugatuck is a historic treat in many ways.

November garden

Please sign the guest book!

Living Room

(dressed for the holidays)

Welcoming brownies, cookies,

hot tea, coffee & cold beverages

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BROWNIES

~ Traditional brownies from the Silver Palate Cookbook

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1/2 lb. (2 sticks)

4 (oz.) unsweetened chocolate

4 eggs

2 cups granulated sugar

1/2 cup unbleached all-purpose flour

1 tsp. vanilla extract

1/2 cup coarsely chopped shelled walnuts

• Preheat oven to 350-degrees. Grease and flour 9 x 12-inch baking pan.
• Melt butter and chocolate in top part of a double boiler over boiling water. When melted, set aside to cool to room temperature.
• Meanwhile, beat eggs and sugar until thick and lemon-colored; add vanilla. fold chocolate mixture into eggs and sugar. Mix thoroughly.
• Sift flour and fold gently into batter, mixing just until blended. Fold in walnuts.
• Pour into prepared pan. Bake for 25 minutes, or until center is just set. Do not overbake.
• Allow brownies to cool in pan for 30 minutes before cutting into bars. (28 brownies)
  

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Evening Wine Buffet
(believe many of these recipes are forthcoming in Julee's new cookbook)

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POMODORO (pom-oh-DOR-oh)

(Tomato Bread Soup)

~ Perfect compliment (upper left photo) to the other offerings for the wine feast. Recipe compliments of Julee's Wickwood Inn Notebook

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2 Tbsp. olive oil

2 Tbsp. minced garlic (or to taste)

1½ Tbsp. minced shallots

2 lbs. ripe tomatoes, coarsely chopped

¼ cup slivered fresh basil leaves

2/3 cup chicken broth

Sea salt and freshly ground pepper to taste

5 slices day-old country bread, sliced ½ inch thick

Chopped fresh basil (optional)

Freshly grated Parmigiano Reggiano

• Heat the olive oil in a large saucepan. Add the garlic and shallots, and cook over medium-low heat until soft and translucent, 10 minutes.
• Add the tomatoes, basil, stock, and salt and pepper. Stir, and simmer for 15 minutes.
• Tear the bread into 1-inch pieces and add them to the soup. Let it cook for one minute, then remove from the heat and allow to rest at room temperature for 30 minutes. Serve sprinkled with chopped basil and Parmesan cheese. (Serves 4-6)
  
• Note: To change this from a chunky soup to a more “drinkable” soup for hors d'oeuvres, puree soup with an immersion blender and add up to 4 cups of great quality tomato juice. The flavor is so substantial that it remains delicious.

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The Lodge Suite

"A Great House of the Adirondacks or a spacious cabin in the wide open spaces of Montana ... you decide. Red tartan taffeta ... uptown country roses ... antique linens on a Queen four poster feather bed. Red Wing Backs reflect in a roaring fireplace."

(description from website and ... truly, true)

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PECAN TASSIES
~ Julee's miniature pecan tarts ... a memorable bedtime 'Sweet Dreams' Snack
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1/2 cup soft unsalted butter
3 oz. cream cheese
1 cup sifted flour
1 slightly beaten egg
¾ cup brown sugar
1 Tbsp. melted butter
1/8 teaspoon salt
1 tsp. vanilla
2/3 cup chopped pecans

• Preheat oven to 350°F. Using a hand held mixer, cream the butter and cream cheese together and add flour continuing to mix until smooth, about 1 minute longer. Shape into 2 dozen 1-inch balls, press into 1¾-inch muffin cups.
• In a small mixing bowl, mix the egg, brown sugar, melted butter, salt, and vanilla.
• Divide ½ pecans among the pastry lined pans. Add filling and top with remaining pecans. Bake for 17 minutes. Reduce to 250°F and bake 10 minutes longer. Cool and remove from pan. (24 tassies)

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PETITE NUAGES de CHOCOLATES
(JULIA/JULEE'S LITTLE CHOCOLATE BITES)
~ From Julee's website comes this shared recipe for these delightful bite-size versions of Julia Child's Flourless Chocolate Cake ... trust me, the burst of rich chocolate is memorable!
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9 oz. best quality bittersweet chocolate (60-64% cacao)
1 cup plus 2 Tbsp. unsalted butter, cut into small pieces
5 lightly beaten eggs
1 1/2 cups sugar
3 Tbsp. all-purpose flour

• Roughly chop chocolate into pieces. Transfer to medium-sized bowl and add the butter,. Place the bowl over the bowl over a saucepan of simmering water until the two ingredients have melted. Mix well and transfer to large bowl and set aside.
• Preheat oven to 325-degrees. Sift sugar and flour together, then stir into chocolate. Add eggs and mix well. Cover and let rest at room temperature for 30 minutes. The batter will thicken as it stands.
• Line 1 1/2-inch miniature muffin tins (24 to the pan) with cupcake papers. Of course, you can make these in regular muffin tins, but they are too rich to be large for our palate. Spoon batter to 3/4 full for each cupcake into the paper-lined cups. Bake 16-18 minutes (if large bake 30-35 minutes). The brownies will still be moist when done, but tops will puff up and the look crisp and rounded. They will fall slightly as they cool. Let cool in pan, if you can leave them alone. They're fragile and will fall apart if not cool. Best to disappear within 48 hours. (32-36 Little Bites)

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Christmas tree in Breakfast Area



Fresh berries with Creme fraiche, Baked ham and sausage,
Apple Bismarck with Spiced Maple Syrup





Homemade granola, juices, yogurt, coffee and teas,
and Bishop's Cake
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BISHOP'S CAKE
~ Classic, moist pound cake from the Silver Palate Cookbook
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1/2 lb. (2 sticks) sweet butter
2 cup granulated sugar
2 cups unbleached all-purpose flour
1 Tbsp. fresh lemon juice
1 tsp. vanilla extract
5 eggs (always organic for me)

• Preheat oven to 350-degrees. Grease and flour a 10-inch bundt pan.
• Cream butter and sugar gradually; beat until fluffy.
• Sift flour and add to butter mixture. Stir just enough to blend.
• Add lemon juice and vanilla; stir well. Add eggs, one at at time, mixing well after each addition.
• Pour into prepared bundt pan. Bake for 1 hour and 15 minutes, or until a cake tester inserted onto the center of cake comes out clean. (After 30 minutes cover closely with aluminum foil.)
• When cake is done, cool in pan on a cake rack for 10 minutes. Remove from pan and cool completely. (8-10 portions)
  

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Holiday Amaryllis blooming in every room
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"Don't underestimate the value of Doing Nothing,
of just going along,
listening to all the things you can't hear,
and not bothering."

~ A.A. Milne
(Pooh's Little Instruction Book)

'AUTUMN BLISS' ~SIMPLE FALL MINESTRONE / ROASTED RED PEPPER QUESADILLAS

"Every leaf speaks bliss to me,

fluttering from the autumn tree."

~ Emily Bronte

November mum

(flower of the month)

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SIMPLE FALL MINESTRONE

~ Fresh autumn veggies and herbs make for a cozy soup

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3 Tbsp. extra-virgin olive oil

2 chopped onions (1 red, 1 sweet)

4 minced garlic cloves

1 small chopped head bok choy, napa, or savoy cabbage

3 quarts organic chicken or vegetable broth

1 cup white vermouth (optional)

1 diced red pepper

1 diced yellow pepper

4 cups cubed sweet potato or butternut squash

2 cups diagonally sliced green beans

2 Tbsp. chopped fresh thyme (2 tsp. dried)

2 tsp. dried oregano

coarse salt & freshly ground pepper to taste

2 (16 oz.) cans rinsed and drained cannellini beans

4 cups chopped kale or spinach

grated fresh Parmesan cheese

• Heat oil in large stockpot. Add onion and saute until wilted. Add garlic and chopped cabbage and saute until tender.
• Add broth, wine, peppers, potatoes (squash), and green beans. Bring to a boil, reduce heat and add herbs, salt & pepper. Simmer 20 minutes or until potatoes are tender. Add beans and kale (spinach). Cook 5 minutes or until greens are wilted. Adjust seasonings.
• Serve topped with freshly grated Parmesan cheese and Roasted Red Pepper Quesadillas. (12 servings)

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ROASTED RED PEPPER QUESADILLA

~ Yummy side for soup or great appetizer from Cooking Light (Oct 2003)

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Preheat broiler. Place 8 (6-inch) fat-free flour tortillas on large baking sheet coated with cooking spray. Sprinkle each tortilla evenly with 2 Tbsp. shredded Monterey Jack cheese and 2 Tbsp. chopped bottled roasted red bell peppers. Top each tortilla with another (6-inch) fat-free tortilla; coat tops with cooking spray. Broil 3 minutes or until lightly browned. Carefully turn over, coat tops with cooking spray. Broil additional 3 minutes or until lightly browned. Cut each quesadilla into 4 wedges. (4 servings)

'Hanging around'

'THE PLAIN SENSE OF THINGS' (SIMPLE SUNDAY SUPPER) ~ ROSEMARY GARLIC BEEF TENDERLOIN/GREEN BEANS with ROQUEFORT CHEESE-WALNUTS/MUSTARD MASHED POTATOES

"After the leaves have fallen, we return

To a plain sense of things. It is as if

We had come to an end of the imagination,

Inanimate in an inert savoir."

~ Wallace Stevens

(The Plain Sense of Things)

'Melding November'

(leaves & mums)

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ROSEMARY GARLIC TENDERLOIN

~ Classic and easy for the holidays (from an old Southern Living)

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1 5 lb. trimmed beef tenderloin

1/2 cup extra-virgin olive oil

1/4 cup balsamic or red wine vinegar

2 Tbsp. fresh rosemary (4 tsp. dried)

8 cloves minced garlic

1 Tbsp. freshly ground black pepper

• Combine olive oil, vinegar, rosemary, and garlic in either a large zip-lock bag or large shallow dish. Add beef, cover or seal. Marinate at least 8 hours in refrigerator, turning occasionally.
• Remove beef from marinade and place in roasting pan; sprinkle evenly with cracked pepper and let stand 30 minutes.
• Bake at 500-degrees for 15 minutes or until lightly browned. Lower temperature to 375-degrees; bake 20 more minutes or to desired degree of doneness. Let tenderloin stand 10 minutes before slicing. (8-10 servings)

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GREEN BEANS with ROQUEFORT CHEESE & WALNUTS

~ Delicious compliment for the tenderloin from the same clipped Southern Living

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1 lb. trimmed fresh green beans

4 1/4-inch pieces of thick bacon slices

4 oz. crumbled Roquefort cheese

1 cup toasted walnuts

coarse salt and freshly ground pepper to taste

• In a large saucepan, place green beans in boiling water to cover. Simmer 3 minutes or until crisp-tender. Drain, rinse with cold water and drain again. Set aside.
• Cook bacon pieces in large skillet over medium heat 5-7 minutes or until crisp; remove bacon with slotted spoon and drain on paper towel, reserving drippings in skillet.
• Saute green beans in hot drippings in skillet 2 minutes or until heated. Sprinkle with cheese, and cook, stirring constantly, 30 seconds or just until cheese begins to melt. Sprinkle evenly with walnuts, salt & pepper, and bacon. Serve immediately. (4 servings)

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MUSTARD MASHED POTATOES

~ Delicious favorite side for just about anything

(from an old 1997 Gourmet)

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3 lbs. Yukon Gold potatoes

1 1/2 cups milk

6 Tbsp. unsalted butter

3 Tbsp. whole-grain or coarse-grain mustard

coarse salt & freshly ground pepper to taste

• In a 5 quart kettle cover potatoes with cold slated water by 2 inches and simmer until tender, 35-45 minutes. While potatoes are simmering, heat milk and butter in small saucepan over moderate heat until butter is melted. Remove pan from heat, cover, and keep warm.
• Drain cooked potatoes in colander and cool just until they can be handled. Peel potatoes and transfer to a large bowl. Add mustard, salt & pepper to taste and three-fourths hot milk mixture. Mash potatoes until smooth, adding more milk mixture if necessary to make creamy. Can be made 1 day ahead and cooled completely before being chilled in buttered, covered, ovenproof dish. Bring to room temperature before reheating, covered. (6 servings)

GOLDEN GIFT ~ NOVEMBER SUNSET (GLAZED FRESH APPLE CAKE with CARAMEL GLAZE)

“Know what you want to do, hold the thought firmly, and do every day what should be done, and every sunset will see you that much nearer the goal."

~ Elbert Hubbard

Golden November sunset

(Hubbard Lake)

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FRESH APPLE CAKE with CARAMEL GLAZE

~ The spicy smell of autumn fills the air ... each bite, the gift
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2 cups sugar

1 1/2 cup vegetable oil

3 organic eggs

3 cups AP flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. nutmeg

1/2 tsp. mace

1/2 tsp. salt

2 tsp. real vanilla extract

3 cup pared, cored, and diced Michigan apples

juice and zest of 1 lemon

1 cup chopped toasted walnuts

Caramel Glaze

• Preheat oven to 325-degrees. Grease and flour bundt or large tube pan.
• Combine sugar and vegetable oil in large bowl. Beat until well combined. Add eggs, one at a time, beating well after each addition.
• Sift together flour, cinnamon, baking soda, nutmeg, mace, lemon zest and salt. Gradually add to egg mixture, beating constantly. Add vanilla and combine thoroughly.
• Sprinkle apples with lemon juice and fold into batter. Add toasted walnuts (batter will be thick).
• Spoon into well-greased & floured bundt pan. Bake for 75 minutes or until cake tests done. Remove from oven and cool on wire rack for 15 minutes. Loosed edges with knife and invert onto serving rack. When cool, glaze with Caramel glaze.

CARAMEL GLAZE

3 Tbsp. unsalted butter

3 Tbsp. brown sugar

2 Tbsp. heavy cream

1 tsp. vanilla

Melt butter in heavy saucepan. Add brown sugar, cream & vanilla. Bring to rolling boil and boil rapidly about 2 minutes or until mixture coats but drips from spoon. Cool slightly and spoon over cake letting glaze run down the sides.

INDIAN SUMMER 'MISTY WATERCOLOR MEMORIES' (MONDAY MUSING) ~ BUTTERNUT SQUASH SOUP

"The Indian Summer of life should be a little sunny and a little sad, like the season, and infinite in wealth and depth of tone, but never hustled."

~ Henry Adams

'MISTY WATERCOLOR MEMORIES'

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BUTTERNUT SQUASH SOUP

~ Rich in antioxidants, a delicious soup that looks and tastes like autumn (adapted from Nov 2006 Food & Wine)

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8 cups organic chicken broth

1 butternut squash (quartered, seeded, peeled & cut into 2-inch squares)

2 Tbsp. extra-virgin olive oil

2 minced garlic cloves

2 sliced (well-cleaned) chopped leeks

1-2 diced celery ribs

2 Tbsp. chopped fresh thyme (2 tsp. dried)

1 finely diced carrots

1 finely diced red pepper

1 finely diced orange pepper

1 cup corn kernels

1 can rinsed cannellini (white kidney), garbanzo (chick) peas,

or pinto beans

2 cups chopped spinach, collard, or kale

coarse salt & freshly ground black pepper

crisp thick crumbed bacon (optional) garnish

• In large stockpot, heat olive oil. Add garlic, leeks, celery and saute until limp. Add broth, squash and thyme. Cover and simmer for 45 minutes.
• Puree soup either in bathes, returning to pot, or directly in pot with blending stick.
• Add carrots, peppers, corn and beans. Bring to a boil and simmer until vegetables are tender, about 7 minutes. Season with salt and pepper. Add greens and cook until wilted
• Ladle in bowls and top with optional crumbed bacon. (6-8 servings)

MUM'S THE WORD! ( HONORING the FLOWER of the MONTH ) ~ APRICOT MOUSSE

"November always seemed to me the Norway of the year."

~ Emily Dickinson

CHRYSANTHEMUM

(November Flower of the Month)

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APRICOT MOUSSE
~ Sweet Decadence from an old Southern Living, perfect for the holidays
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20 ladyfingers
3 (16-oz.) cans undrained apricot halves
2 envelopes unflavored gelatin
5 organic egg yolks
1 1/4 cups sugar, divided
1/8 tsp. salt
1 cup milk
2 Tbsp. apricot brandy (or light rum)
1 (2-oz.) package slivered almonds
1 1/2 cup whipping cream
3/4 cup whipping cream
2 Tbsp powdered sugar
1/8 tsp. almond extract

Garnishes:

apricots
sliced toasted almonds
fresh mint sprigs

• Cut a 30 x 3-in. strip of wax paper; line sides of a 9-inch springform pan with strip. Split ladyfingers in half lengthwise; line sides and bottom of pan with ladyfingers.
• Drain apricots, reserving 1/2 cup juice. Set aside 4 apricots for garnish.
• Add remaining apricots to food processor and process 1 minutes. Set aside. Sprinkle gelatin over 1/2 cup juice and set aside.
• Combine egg yolks, 3/4 cup sugar, and salt in heavy saucepan. Gradually add milk; cook over medium heat, stirring constantly, about 4 minutes, or until mixture thickens and food thermometer reaches 160 degrees. Add softened gelatin mixture, stirring until gelatin dissolves. Stir in pureed apricots, brandy, and slivered almonds. Chill mixture until consistency of unbeaten egg whites (about 30 minutes).
• Beat 1 1/2 cups whipping cream until foamy; gradually add remaining 1/2 sugar, beating until soft peaks form. Fold whipping cream into apricot mixture; spoon into springform pan. Chill 8 hours.
• Remove ring from springform pan; remove wax paper. Beat 3/4 cup whipping cream until foamy; gradually add powdered sugar and almond extract, beating until soft peak form. Pipe or dollop on top of mousse. Slice reserved apricots; arrange on whipped cream. Garnish with toasted almonds and fresh mint springs.

WELCOME NOVEMBER (AUTUMN LEAVES / GARDEN BLOGGERS' MUSE DAY / FALL COLOR PROJECT )

"Even if something is left undone, everyone must take time to sit still and watch the leaves turn."

~ Elizabeth Lawrence

*

*

Autumn Memories
(Bloomfield Village MI)

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"The spirits of the air live on the smells

Of fruit; and joy, with pinions light, roves round

The gardens, or sits singing in the trees."

Thus sang the jolly Autumn as he sat;

Then rose, girded himself, and o'er the bleak

Hills fled from our sight;

but left his golden load.

~ William Blake

(To Autumn)

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Please join Carolyn for NOVEMBER MUSE DAY

@ Sweet Home and Garden Chicago

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For viewing peak color during this stunning season,

please join Dave on his Fall Color Project