Fall Comfort, Pure Joy

By: Sarah

 

Now we are defi nitely starting a new season — cozy up with sweater season, peak season for apple picking, search is on for scary-crazy Halloween costume shopping season, see pumpkin everywhere season. Fall is always a spectacular season, brings that needed temperature change for the better, just cool enough, and yes, the changing foliage…who doesn’t love Autumn or Fall! This much comfortable weather creates that perfect condition for family reunions and friends get-together. And we get back to the plentiful, rich, hearty and comforting foods — simply forget the weight gain, you have the whole next summer season to rid of it. Consider pot roast, butternut squash soup, chicken pot pie, apple pork chops, to name a few. Here’s a recipe-pairing inspiration you can defi nitely try — my juicier 3-day curing Pork Hamonado and no aging needed Autumn Fruitcake.

PORK HAMONADO

Feel free to use what cut of pork meat you usually shop for: pork belly, pork shoulder or thick pork chops. The deliciousness come from the brining magic of pineapple juice and few other ingredients; let fl avors develop in the fridge for 3 days to achieve that perfect balance of sweet and savory. After 3 days, the wait is over, slow cook the meat under tender and a velvety thick sticky sauce is produced. Your family and friends will surely enjoy this “melt in your mouth” yummy pork dish.

3 1/2 lbs bone-in thick pork chops
4 cups unsweetened pineapple juice
160 grams honey
130 grams hoisin sauce
1 teaspoon ground cinnamon
3 grams curing salt
30 grams iodized salt
2 pcs. star of anise

Mix together pineapple juice, hoisin sauce, honey, curing salt and iodized salt. Poke many holes in the meat of the pork chops, using meat tenderizing tool with sharp needle blades. Place the meat in a large plastic or glass container (do not use a metal container since the acidic mixture can react with the metal) and pour the liquid into the bowl. Cover with plastic food wrap. Cure this in the refrigerator for 3 days, turning meat occasionally so all sides are coated evenly with the marinade. If you are doing boneless cuts like pork belly, you can just place the meat in a Ziploc bag, pour the marinade, seal, refrigerate. After 3 days marinating, in a large wok or pot, simmer the meat until tender for about 1 1/2 hrs until soaking liquid reduces to a scrumptious sauce. Rest some 15 minutes, then enjoy with steamed rice. Greens salads too! (P.S. You sure can do a chicken hamonado, just marinate for only 24 hours.)

AUTUMN FRUITCAKE

This fruitcake recipe is enhanced with apples and cranberries and makes two loaf pans… you guessed it, with 2 teaspoons of cinnamon.

3 cups all-purpose fl our
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
2 pieces golden delicious apples,
unpeeled, cored and chopped
(about 3-4 cups)
2/3 cup craisins or dried cranberries
2/3 cup chopped walnuts
4 large eggs
1/2 cup (1 stick) margarine, melted
3/4 cup canola or vegetable oil
1 cup light brown sugar, packed
1 1/2 cups sugar
1 1/2 tablespoons vanilla

Pam-spray two 9 x 5 loaf pans and line bottom and sides with wax paper; set aside. Preheat oven to 325 F. In a medium mixing bowl, whisk to aerate fl our mixture: fl our baking soda, baking powder, salt, cinnamon and nutmeg; set aside.

In a large mixing bowl, whisk eggs, melted margarine, oil, and sugars. Beat in fl our mixture and mix until just combined. Fold in chopped apples, craisins and walnuts. Divide batter between 2 pans. Bake for 65 to 75 minutes or until done. Cool in pans on a wire rack for 15 minutes before removing to cool completely.

Next month, specially, is giving thanks for the many blessings in our own lives. Life is full of challenges, we thank those who help us overcome these hardships. We feel happy, sad, lonely, angry, tense, anxious, but everyday we create memories and that for me, is what life is all about. We can’t stop the winter from coming…are you ready?