THE VILLAGE VOICE

"Every year, in November, at the season that follows the hour of the dead, the crowning and majestic hours of autumn, I go to visit the chrysanthemums ... They are indeed, the most universal, the most diverse of flowers." ~ Maurice Maeterlinck CHRYSANTHEMUM November Birth Flower is the Chrysanthemum. The History and traditions surrounding the November Birth Flower, the Chrysanthemum is fascinating. There are many myths and legends about the origins of this tradition. It is believed that birthday celebrations originated in the Roman Empire and the origins of birth month flowers, such as the Chrysanthemum, could be said to date back to these times. During Roman birthday celebrations family and friends offered congratulations and brought gifts. The gifts included gemstone jewelry, such as the Topaz, and also flowers - the first traditions and origins of the November Birth Flower. ~ Birthstones.org ONION CHRYSANTHEMUMS ~ Delicious treat adapted from an old SUNSET MAGAZINE cli...

"Bittersweet October. The mellow, messy, leaf-kicking, perfect pause between the opposing miseries of summer and winter." ~ Carol Bishop Hipps AUTUMN MUM ________________________ DEEP DISH DUTCH 'SPY' APPLE PIE "Good apple pies are a considerable part of our domestic happiness." ~ Jane Austen ________________ (October is the best month for apples ... do yourself a favor and make a pie. If you choose, omit the crust and make apple crisp .) 1 10-inch unbaked deep dish pie shell Topping: 1 1/2 cups flour 2/3 cup brown sugar, firmly packed 2/3 cup unsalted butter Filling: 7-9 large baking apples (Northern Spy best) 2 Tbsp. lemon juice 3 Tbsp. flour 3/4 cup sugar 1 heaping tsp. cinnamon dash salt dots of butter Make topping : Combine flour and sugar. Cut in butter with pastry blender until mixture is consistency of coarse cornmeal. Set aside. Preheat oven to 400º. Make filling : Core apples and pare, slicing into large bowl. Sprinkle with lemon juice. C...

"No Spring nor Summer Beauty hath such grace As I have seen in one Autumnal face." ~ John Donne Basket of Mums ______________ CARAMELIZED ONION PORK TENDERLOIN with CRANBERRY/CHERRY CHUTNEY ~ A 'winner autumnal dinner' adapted from April 1999 COOKING LIGHT magazine ____________ 2 (1 lb. or more) well-trimmed pork tenderloins coarse salt and freshly ground black pepper Marinade: 1 thinly sliced onion juice and zest of 1 lemon 6 Tbsp. dry red wine 2 crushed garlic cloves Dried Cranberry/Cherry Chutney: 4 cup dried cranberries and/or cherries 1 cup sugar 2 cups orange juice 1 1/2 cups red wine vinegar 1 cup diced Vidalia (sweet) onions 1/2 cup raspberry vinegar 2 Tbsp. minced fresh ginger 1 Tbsp. minced jalapeno pepper 2 Tsp. cilantro 1 tsp. cardamom 1 tsp. ground cumin juice and zest of 1 fresh lemon 1 tsp. ground cloves 2 (3-in.) cinnamon sticks Caramelized Onions: 2 Tbsp. unsalted butter 3 cups thinly sliced onions (red or yellow) 1 tsp. sugar ...