THANKS TO ALL OF YOU!!!!

*Thanks to all of you for your continuous encouragement and support on this blog!!! 

*10,000 hits on my blog!!! (photo-kappboom wallpaper)  

FALL IDEAS YET TO COME!!!

(photo-google+)

Mulled pomegranate and red wine punch

*Fall Collection* 7-1/2 CUPS / 1 to 2 Hours

When your stove is full, use a slow-cooker to simmer this tangy, aromatic mulled wine, and let guests serve themselves.

1 qt. pomegranate juice
1 bottle  (750 ml.  ) fruity red  wine, such as Zinfandel
2 cinnamon sticks ( each 2-1/2 in. long) 
6 cardamom pods
1/4 cup honey

Stir all ingredients together in a 4- to 6-qt. slow-cooker; cover. Cook until very hot, about 1 hour on high or 2 hours on low; once hot, keep warm on low heat up to 4 hours.

(Source: Sunset magazine & photo also)

Cider pork roast with apple-thyme gravy

*Fall Collection* Serves 6-8 / 5-7-1/2 Hours

1 boneless pork shoulder roast (about 3-1/2 lbs.), tied (ask a butcher to do this)
2 TB olive oil
1-1/2 tsp. kosher salt, divided
1-1/2 cups apple cider
1/3 cup Calvados or other apple brandy
1 TB plus 1 tsp finely chopped fresh thyme leaves, divided, plus sprigs for garnish
1 tsp pepper
4 Gala apples, peeled, cored, and sliced, divided
3 TB butter, divided
1 TB flour

1. Sprinkle pork with 1/2 tsp salt, then brown in oil in a large frying pan over medium-high heat, turning as needed, 10 minutes. Transfer pork and pan juices to a 5- to 6-qt slow cooker. Add remaining 1 tsp salt, the cider, Calvados, 1 TB thyme, the pepper, and 1 sliced apple. Cover and cook until meat is very tender, about 4 hours on high or 7 hours on low.

2. Meanwhile, about 20 minutes before pork is done, heat 2 TB butter in a large frying pan over medium heat. Add remaining 3 apples and cook, stirring frequently, until tender and light golden, about 10 minutes. Transfer to a bowl; tent with foil.

3. Transfer roast from slow-cooker to a platter and tent with foil. Strain slow-cooker juices and skim fat; set aside. Melt remaining 1 TB butter in frying pan. Add flour, cook, whisking often, until golden and bubbling. Slowly whisk in juices and 1 tsp thyme, cook until slightly thickened, 6-8 minutes. Transfer to a gravy boat.

4. Slice pork, scatter with reserved apples, and drizzle with gravy. Garnish with thyme sprigs and serve more gravy on the side.

(Source: Sunset magazine & photo also)

Chinese black pepper pork and spinach salad

*Fall Collection* Serves 4 - 30 minutes

1/3 cup oyster sauce*
1/4 cup vegetable oil
1 TB pepper
2 medium garlic cloves, minced
1-1/2 lbs. boned pork loin chops  (about 4)
1 large red onion, cut into thick  slices
1/3 cup unseasoned rice vinegar
2 TB sugar
8 oz. (2. qts.) baby spinach leaves
8 oz. (1 qt. ) bean sprouts
1 cup sliced Japanese or English cucumber

1. Heat a grill to high (450-550 degrees). Mix oyster sauce, oil, pepper, and garlic in a large bowl. Brush 3 TB oyster sauce mixture over pork and 2 TB over onion. Set remaining sauce mixture aside.

2. Oil cooking grate with a wad of paper towels, using tongs. Grill onion and pork, turning once, until grill marks appear, 6-8 minutes total for onion and 8-10 minutes for pork. Let rest about 5 minutes.

3. Meanwhile, stir vinegar and sugar into remaining oyster sauce mixture. Add spinach, sprouts, and cucumber, tossing to coat.

4. Divide salad among plates. Thinly slice pork across the grain and arrange over salads. Separate onion slices into rings and lay on pork slices. Drizzle pork with any remaining juices and dressing.

*Find in the Asian foods aisle.

(Source: Sunset magazine & photo also)

California Crab Sandwich

*Fall Collection* Serves 4-20 minutes

12 oz. shelled cooked crab
4 oz. cream cheese, softened
2 TB mayonnaise
3 green onions, chopped
1 TB lemon juice
1/4 tsp. each kosher salt, pepper, and cayenne
8 slices sourdough bread, toasted
1 avacado, sliced
1 cup alfalfa sprouts

1. Mix crab, cream cheese, mayonnaise, onions, lemon juice, salt, pepper, and cayenne in a medium bowl.

2. Spoon mixture onto 4 slices of bread. Top each with some avacado and sprouts and another slice of bread and cut in half.

(Source: Sunset magazine & photo also)

FALL RECIPES CONTINUE ON!!!

(photo-google+)