Any Favorite Fall dishes out there??

[scatts]

Leslie, agree about UK black-pudding, it is as good as the kaszanka, sometimes better. As for calling autumn, fall, I'll have you know that I have been very careful not to!

[rdywenur]

This venue I think is strictly male.

[gardenmoma]

I haven't had time to contribute to this chat because I've been too busy in the kitchen cooking...and doing social family things which will be the subject for another thread

GM

[zooba]

Speaking of kaszanka - well, my husband made dinner last Sunday (thank you, thank you, thank you, honey) of kaszanka fried with lots of onions, potatoes and cooked sour cabbage (saurkraut) with caraway. Delicious and so much Polish.
Perhaps I should be ill more often to let him exercise his cooking talents.

[leslie]

Sorry Scatts about accusing you of using the dreaded word - thought I had seen it used by you in one posting, but can't find it now. Must have been 10 other guys!
Leslie

[bujno]

piwo said:

I don't know what krupniok is, but I do have a bottle of "Old Krupnik" in my "china case"

Okey, Piwo let's name all those krupniok and krupniks in order they are best used

Krupnik goes first


followed by krupniok

and concluded with krupnik again

[piwo]

bujno said:

piwo said:

I don't know what krupniok is, but I do have a bottle of "Old Krupnik" in my "china case"

Okey, Piwo let's name all those krupniok and krupniks in order they are best used

Krupnik goes first


followed by krupniok

and concluded with krupnik again

Thank you bujno,
Had the educational process had been this appealing whilst growing up, I probably would not have the UK section of the forum grumbling over vernacular. But alas, it was far more antiseptic and mundane, without such appealing graphics. I have only the third in my arsenal at this time, but perhaps a trip to the Slavonic market could reverse my predicament. Well, maybe a good weekend for a nice FALL ride. (Autumn was girl my friend dated, and she was a $&%^@#).

[rdywenur]

Here is a recipe from a Gormet Cooking class I took last FALL. If you think you llike this one I have recipes for the rest of the meal. The couple who holds these classes do so in their kitchen so seating is limited to 20. We watch what they do from start to finish. Then when all is done food is served starting from appetizer to dessert. If you think you would like the rest let me know and I will post the rest. (apple slaw with horseradish dressing,choclate sauerkraut cake, (served with vanilla bean gelato)Rueben Quesadillas, oven crisped pumpernickel.

Oktoberfest Bratwurst with Caraway Noodles
Serves 8

3 T. vegetable oil
3 Granny Smith apples, peeled, cored, and sliced 3 onions, sliced (cooking onions)
16 large, fresh German bratwurst sausages, pricked ail over with a fork 1 (12 oz.) bottle dark beer
1 (12 oz.) package egg noodles, cooked according to package directions, drained
1 (15 1/2 oz.) can sauerkraut, rinsed and drained
2 (15 1/2 oz.) cans white beans, rinsed and drained
2 T. coarse grained Dijon style mustard
11/2 c. shredded Swiss cheese
1 1/2 T. caraway seeds, slightly crushed
salt and freshly ground black pepper
l/4 c. chopped fresh parsley
Heat the vegetable oil in a 5 1/2 quart Dutch oven over medium high heat. Add the apples
and onions. Cook until the onions are soft. Remove to a bowl and set aside.
Add the sausages to the hot Dutch oven in 2 batches and brown them well on all sides,
using tongs to turn them, about 7 minutes per side. Transfer the sausages to a plate lined
with paper towels to drain. Add the beer to the Dutch oven and boil for 1 minute,
scraping any sausage bits form the bottom of the Dutch oven. Reduce the heat to
medium and add the sausages back in. Cover and cook for 15 to 20 minutes, or until the
sausages are cooked through. Remove the sausages from the Dutch oven.
Preheat the oven to 400. To the Dutch oven add the reserved apples and onions, along
with the cooked egg noodles, sauerkraut, white beans, Dijon mustard, Swiss cheese,
caraway seeds, and salt and pepper to taste. Nestle the sausages on top of the noodles.
Cover and bake for 20 minutes, or until the mixture is heated through and the cheese has
melted.
Sprinkle with chopped parsley. Serve warm, with pumpernickel bread and assorted

mustards on the side.

[rdywenur]

...and another from the gourmet cooking class.

Maple Topped Pumpkin Custards
Serves 8
1 c. chilled whipping cream
10 T. pure maple syrup
1 15 oz. can pure pumpkin
6 large eggs
1 c. sugar
l/2 t. vanilla
2 t. pumpkin pie spice.
2 c. milk
Using electric mixer, beat cream and 2 tablespoons maple syrup in medium bowl to
peaks.
Preheat oven to 325. Place eight 1 1/4 cup custard cups in roasting pan. Whisk pure
pumpkin, eggs, sugar, vanilla and pumpkin pie spice in large bowl to blend. Whisk in
milk. Divide custard among prepared cups. Fill pan with enough water to come halfway
up sides of custard cups. Bake until custards are softly set in center, about 50 minutes.
Chill, uncovered, until cold, at least 3 hours and up to 1 day.
Drizzle each custard with 1 tablespoon remaining maple syrup. Top each with dollop of
maple whipped cream and serve.

Smacnego

[bescheid]

Uhhhh, that sounds so good. : remember the less people eating, is more for the rest.....


Charles

[jimpres]

We had krupniak for lunch today. Kasza, carrot, potato, bay leaf, pig rib bones and it was soup.

Jim

[zooba]

Jim, it sounds you are eating well here in Poland :-).
We had another fall dish - plum dumplings with melted butter and sugar on top.
Jim are you enjoying the taste of apples? I love apples in this season - hard, juicy, ripe...

[jimpres]

Zooba,

Yes, we are eating well here in Poland. My wife made an American dish for lunch today.
Lasagna toss. Everyone enjoyed it. And the normal here for dinner is cold cuts, bread,
butter (macowita), cheese. Late meal maybe hot milk, honey and bread in a bowl.
But everyday we have soup at lunch, Obiad. And yes the apples are just great.
Also the ciastka is good not real sweet.
Cool up here in the north tonight. No frost or rain though.

Jim

[rdywenur]

They are talking snow showers here. My plant son my patio are still faring well consdiering they already said we had frost. Hope wehn Im back in a week it will be warm with the sunshine I will be bringing back with me. Hope that is not banned from my flight. LOL

Zooba...plum dumplings are those plum pierogis or something different.

[hollister]

rdywenur said:

My plant son my patio are still faring well consdiering they already said we had frost.

I am going to have to report you young lady to the authorities for keeping your son out on the patio when you have had frost! And I don't care if your son is a plant or not!
Let that be a lesson to you! ;D

Have a good timein FL - now that we have warmed back up!!!