THE VILLAGE VOICE

"No spring nor summer’s beauty hath such grace As I have seen in one Autumnal face ... " ~ John Donne, "Elegy IX: The Autumnal" 'Autumn Spendor' (Hubbard Lake, MI) GRILLED BOURBON PORK TENDERLOIN  with MUSTARD SAUCE ~ 'a keeper' recipe in  numerous  files but if haven't tried, a MUST. This adaptation is from  Culinary Counterpoint (Detroit Symphony Orchestra) Cookbook. 1/4 cup soy sauce 1/4 cup bourbon 2 Tbsp. brown sugar 2 lbs. well-trimmed pork tenderloin Chopped green onions Combine soy sauce, bourbon and brown sugar. Pour over pork and marinate several hours or overnight (long is good), turning occasionally. Remove meat from marinade and grill on medium, 10 minutes per side (or bake at 325-degrees for 1 hour or until done). Carve diagonally into thin slices and serve with  Mustard Sauce. Note: This is a lovely buffet entree equally good at room temperature with hot vegetables or col...

And the Autumn clutches the forests green In a hasty and eager clasp; But the leaves are true to the Summer they love, And they wither and fade in his grasp. ~ J.J. Britton (1832-1913), "Death' (Autumn Abstract) ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP ~  perfect for a blustery autumn day I  cup chopped onions (red or white or some of each) 1  Tbsp. extra-virgin olive oil or more if needed 1  lb. mushrooms sliced (shitake, baby bella, white, wild ... or combo of several) 2  minced garlic cloves 1  Tbsp. chopped fresh rosemary 1  Tbsp. chopped fresh thyme freshly ground pepper to taste 1  16 oz. box/can organic chicken stock or organic vegetable broth juice of squeezed fresh lemon 1  16-oz. can rinsed and drained cannelloni beans 1  lb. fresh baby spinach crushed red pepper flakes Heat olive oil in stock pot. Add onions and sauté until tender. Add mushrooms and garlic...

"There is no season when such pleasant and sunny spots may be lighted on, and produce so pleasant an effect on the feelings, as now in October."  ~ Nathaniel Hawthorne (Autumn Abstract) CAPRESE STUFFED GARLIC BUTTER PORTOBELLOS  (Garlic buttered Portobello Mushrooms stuffed with fresh mozzarella cheese, tomato slices and fresh shredded basil then drizzled with rich balsamic glaze ... compliments of  Cafe Delites ) Garlic Butter: 2  Tbsp. butter 2 cloves crushed garlic 1  Tbsp. freshly chopped parsley Mushrooms: 5 large Portobello Mushrooms, stem removed, washed, and dried with paper towel 5  fresh thinly slices of mozzarella cheese 1  cup sliced grape/cherry tomatoes fresh shredded basil for garnish Balsamic Glaze: 1/4  cup balsamic vinegar 2  tsp. brown sugar (Combine sugar and vinegar in small saucepan over high heat. Bring to boil, reduce heat to low and simmer unt...