THE VILLAGE VOICE

"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) _______________ ROSEMARY GARLIC TENDERLOIN ~ Classic and easy for the holidays (from an old Southern Living ) _____ 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 ...

“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) ________________ FRESH APPLE CAKE with CARAMEL GLAZE ~ The spicy smell of autumn fills the air ... each bite, the gift _________________ 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 thoro...

"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' _____________________ BUTTERNUT SQUASH SOUP ~ Rich in antioxidants , a delicious soup that looks and tastes like autumn (adapted from Nov 2006 Food & Wine ) _____________ 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 gar...

"November always seemed to me the Norway of the year." ~ Emily Dickinson CHRYSANTHEMUM (November Flower of the Month) _________ APRICOT MOUSSE ~ Sweet Decadence from an old Southern Living, perfect for the holidays _______________ 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 ...

"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

"Backward, turn backward, O time, in your flight make me a child again just for to-night!" ~ Elizabeth Akers Allen

"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 t...