THE VILLAGE VOICE

"It (pheasant) is the king of earthly poultry , as the primacy of aquatic birds belongs to the swan. What more exquisite flesh can you eat." ~ Olivier de Serres ( http://en.wikipedia.org/wiki/Olivier_de_Serres ) ~ Pheasant country (Hubbard Lake) ~ Prime pheasant habitat ______________________ ROAST PHEASANT with 'SHOTGUN SAUCE' ~ With Michigan's prime habitat of open fields, forest edges, and marshy wetlands, 'Ring-necked Pheasants' thrive. This delicious recipe pays homage to this stately bird (almost too beautiful to eat) and hopefully my dear friend, Anne*, who verbally shared this treasured recipe, 'tweaked' a bit throughout the years. _______ 1 dressed and cleaned pheasant per person vegetable oil Basting Sauce: Combination of orange juice, 7-up, and white wine coarse salt & freshly ground pepper Stuffing (per person) 1/3 cup cooked wild rice* 2 Tbsp. toasted pine nuts 1 Tbsp. fresh thyme 1 Tbsp. melted unsalted butter...

"Every leaf speaks bliss to me, fluttering from the autumn tree." ~ Emily Bronte November mum (flower of the month) _____________________ SIMPLE FALL MINESTRONE ~ Fresh autumn veggies and herbs make for a cozy soup _____________ 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...

"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) ___________________ "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) ___________________ Please join Carolyn for NOVEMBER MUSE DAY @ Sweet Home and Garden Chicago ___________________ For viewing peak color during this stunning season, please join Dave on his Fall Color Project

"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 pinc...

"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...

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)

“Be thankful for what you have; you'll end up having more. If you concentrate on what you don't have, you will never, ever have enough.” ~ Oprah Winfrey ~ November ___________ CREAMY MUSHROOM CHESTNUT SOUP with THYME CROUTONS ~ Rich autumn flavors in each creamy spoonful. Adapted from Cooking Light Nov 2007. ________ 1 1/2 lbs. assorted stemmed and sliced gourmet mushrooms ( cremini , shiitake , oyster, baby bella , portabella ) 3 Tbsp. minced shallots 1/2 tsp. coarse salt, divided 1 large clove minced garlic 5 cups organic chicken broth 1 cup dry white wine 1 cup roasted chestnuts (bottled chestnuts like Trader Joes are fine) 2 thyme sprigs 4 Tbsp. light sour cream freshly ground pepper to taste 2 slices cooked and crumbled applewood -smoked bacon additional sour cream thyme croutons (prepare while soup is cooking or make ahead) Coat large stockpot with cooking spray. Add mushrooms and saute 15 minutes until liquid evaporates. Add shallots and saute 1 minute. Add 1/4 tsp....

"I like spring, but it is too young. I like summer, but it is too proud. So I like best of all autumn, because its tone is mellower, its colours are richer, and it is tinged with a little sorrow. Its golden richness speaks not of the innocence of spring, nor the power of summer, but of the mellowness and kindly wisdom of approaching age. It knows the limitations of life and its content." ~ Lin Yutang ~ November beauty ~ Early autumn ~ Summer ~ Aging cycle __________________ MAPLE ROASTED BRUSSELS SPROUTS with CHESTNUTS ~ Delicious bittersweet autumn taste to enjoy now and tuck away for Thanksgiving ( from Food & Wine /Nov 2005) ______________ 1/2 cup canola oil 2 1/4 lbs. baby b russels sprouts or regular halved lengthwise brussels sprouts coarse salt & freshly ground pepper 1 stick (4 oz.) unsalted butter (cut in tablespoons and soft) 2 Tbsp. light brown sugar 1/4 cup Grade A pure maple syrup 1 1/2 Tbsp. cider vinegar 1 cup coarsely chopped vacuum-packed roast...

"The leaves fall, the wind blows, and the farm country slowly changes from the summer cottons into its winter wools." ~ Henry Beston, Northern Farm ~ Hubbard Lake (November)

"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) PUMPKIN CHILI ~ An adventuresome autumn twist on traditional chili, rich in flavor and ... the simmering smell ... simply d ivine! _______________ 2 lbs. lean ground beef 2 large chopped onions 1 chopped red pepper 1 chopped green pepper 4 cans (14.5 oz.) diced tomatoes with juice 2 cans rinsed black beans 1 large can pumpkin puree 1 can sliced black olives (optional) 1 bottle (12 oz.) Pumpkin Ale (e.g. America's Original Pumpkin Ale - Buffalo Bill's Brewery or Harvest Moon Pumpkin Ale) 2 heaping Tbsp. chili powder (or more) 2 Tbsp. ground cinnamon 1 tsp. ground nutmeg 2 pinches of brown sugar coarse salt & freshly ground pepper to taste sour cream chopped gre...

Sing a song of seasons! Something bright in all! Flowers in the summer, Fires in the fall! Robert Louis Stevenson ( Autumn Fires .) ~ Cranbrook Road (Bloomfield V illage)

"Fiery colors begin their yearly conquest of the hills, propelled by the autumn winds. Fall is the artist. " ~ Takayuki Ikkaku, Arisa Hosaka and Toshihiro Kawabata ( Animal Crossing: Wild World, 2005 ) ~ God's paintbrush

" Autumn, the year's last, loveliest smile. " ~ William Cullen Bryant ~ Treasured American Elm ______________ GRILLED STUFFED PORK TENDERLOIN with APPLE RIESLING SAUCE ~ Succulent pork, wrapped in bacon and stuffed with a hints of goat cheese (adapted from Food & Wine - Oct. 2006) ________ 2 1-lb. well-trimmed pork tenderloins 6 slices of bacon 1 Tbsp. extra-virgin olive oil 1/4 cup minced sweet onion 1/4 lb. good pork or chicken sausage, casing removed (sun-dried tomato/basil chicken sausage is delicious) 1 cored, peeled, and 1/3-inch diced Granny Smith apple 1 minced clove garlic 1 Tbsp. chopped fresh thyme (1 tsp. dried) 1 Tbsp. chopped fresh sage (1 tsp. dried) 1/2 cup finely chopped collard greens 4 oz. fresh crumbled goat cheese coarse salt & freshly ground pepper SAUCE: 1 Tbsp. extra-virgin olive oil 1 minced clove garlic 1 peeled, cored, and 1/3-inch diced Granny Smith Apple 3/4 cup apple cider 1/2 cup dry Michigan Riesling 1/4 cup organic chicken st...

"No spring nor summer beauty hath such grace As I have seen in one autumnal face." ~ John Donne ~ October Glory (Michigan countryside)

" Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all. " ~Stanley Horowitz ~ Autumn joy ________________ CHICKEN PECAN QUICHE ~ Delicious blend of flavors, perfect for an autumn brunch (adapted from Jan. 1999 Southern Living ) 1 cup flour 1 cup shredded Cheddar cheese 3/4 cup chopped pecans 1/2 tsp. coarse salt 1/4 tsp. Hungarian paprika 1/3 cup vegetable oil 1 cup sour cream 1/2 cup organic chicken broth 1/4 cup good mayonnaise 3 large lightly beaten organic eggs 2 - 2 1/2 cups finely chopped cooked chicken 1/2 - 3/4 cup shredded Cheddar cheese 1/4 cup minced onion 3 drops Tabasco sauce 1/4-1/2 cup pecan halves Preheat oven to 350-degrees. Combine flour, cheese, pecans, salt, and paprika. Add oil and stir well. Press mixture firmly in bottom and up sides of 9-inch deep dish quiche or pie plate. Bake for 12 minutes. Cool completely. Combine sour cream, chicken broth, mayonnaise, and eggs. Stir in chicken, cheese, onion, and Taba...

"October's poplars are flaming torches lighting the way to winter. " ~Nova Bair WILD MUSHROOM SOUP with ASIAGO TOASTS ~ A sipping soup that tastes of autumn (adapted from Food & Wine 2007) __________ 6 Tbsp. unsalted butter 1 lb. thinly sliced baby bella mushrooms 1 chopped red onion 2 minced shallots 1 1/2 lbs. trimmed mixed wild mushrooms 2 Tbsp. Cognac 2 1/2 quarts organic chicken stock 10 sprigs chopped fresh thyme 2 bay leaves 3/4 cup heavy cream coarse salt & freshly ground black pepper 1 cup (4 oz.) freshly grated Asiago cheese 1/4 cup cream cheese 1 large egg yolk 1 (1/4 inch sliced) toasted baguette 1/4 cup snipped chives Melt 2 tablespoons of butter in large saucepan. Ad mushrooms and cook over high heat, stirring occasionally until golden, about 8 minutes. Transfer to a plate. Melt remaining 4 tablespoons of butter in saucepan. Ad onion and shallots and cook until softened. Add wild mushrooms and cook, stirring until tender, about 20 minutes. Add...