Island Cooking: A Sample of Fall Flavors
I have a confession.
While I celebrate and promote the foods of the South, I do so with a bias.
I am a northern girl, fond of all that means, who has studiously adapted to this environment.
While I revel in the glory of a Hatteras Island October, I pine for the colors, scents, and chills of a northern fall.
Memories of gathering for the Thanksgiving table, the beauty of a bouquet of autumn leaves, the coziness of sweaters, all leave me feeling sentimental. Looking forward to ice on the creek meant skating. Snow meant quiet and beauty that drove us to make night walks with a sense of safety that really existed in the country then, and probably still does.
We enjoyed dogs, and horses, and gardens, and beautiful country antiques, many of which adorn my home to this day.
So, as I prepare to return to my roots, I look forward to reviving childhood feelings. I plan to find time to visit an apple orchard or two, maybe a farmers’ market in Lancaster County, and – for Ernie – a visit to Hershey’s Chocolate World!
On my return, I will be cooking up a storm based on Sheri Castle’s new series on UNC-TV, “The Key Ingredient.” UNC -TV Executive Producer, Heather Burgiss, is a dear friend who has also done wonderful productions on The Albatross Fleet.
In the meantime, let me tease you with some fall flavors…
The following may be the most perfect autumn dinner – full of flavor and easy! (But it’s not for vegetarians!)
From Sheri Castle’s “The Key Ingredient:”
SKILLET ROASTED SAUSAGES WITH MUSCADINES AND SHALLOTS
- 1 pound fresh sausage links
- 1 to 1 1/2 cups muscadine or scuppernong grapes
- 2 large or 4 small shallots, peeled and halved lengthwise
- 1 tablespoon olive oil
- Kosher salt and black pepper
- 2 to 3 small rosemary sprigs, plus a few leaves for garnish.
- 1 tablespoon balsamic vinegar, to taste (preferably aged, condiment grade).
- Preheat oven to 400 F. Heat a large, oven-proof skillet (preferably cast iron) over medium-high heat.
- Add the sausage and cook until nicely browned on both sides, turning with tongs, 2 to 3 minutes per side.
- Toss the grapes and shallots with the oil and big pinches. Of salt and pepper. Push the sausage to the edges of the pan and add the grape mixture. Turn the shallots cut-side down so that they can brown. Tuck the rosemary into the grapes. Place in the oven until the sausages are cooked through, about 20 minutes. (An instant-read thermometer inserted into the center of the sausage should register 160F and the juices should show no traces of pink. Don’t overcook the sausages so they won’t dry out.
- Drizzle with the Balsamic vinegar and sprinkle with chopped rosemary. Serve warm or at room temp alongside the accompaniments
My notes:
- Use fresh rosemary. It is worth buying a plant.
- Use a good mustard.
- I baked Camembert to have a warm side but not necessary. It is good at room temp, as is Brie.
- Use a good bread!
Enjoy this wonderful series on UNC-TV, locally on channel 2.
