THE VILLAGE VOICE

"No Spring nor Summer Beauty hath such grace As I have seen in one Autumnal face." ~ John Donne Basket of Mums ______________ CARAMELIZED ONION PORK TENDERLOIN with CRANBERRY/CHERRY CHUTNEY ~ A 'winner autumnal dinner' adapted from April 1999 COOKING LIGHT magazine ____________ 2 (1 lb. or more) well-trimmed pork tenderloins coarse salt and freshly ground black pepper Marinade: 1 thinly sliced onion juice and zest of 1 lemon 6 Tbsp. dry red wine 2 crushed garlic cloves Dried Cranberry/Cherry Chutney: 4 cup dried cranberries and/or cherries 1 cup sugar 2 cups orange juice 1 1/2 cups red wine vinegar 1 cup diced Vidalia (sweet) onions 1/2 cup raspberry vinegar 2 Tbsp. minced fresh ginger 1 Tbsp. minced jalapeno pepper 2 Tsp. cilantro 1 tsp. cardamom 1 tsp. ground cumin juice and zest of 1 fresh lemon 1 tsp. ground cloves 2 (3-in.) cinnamon sticks Caramelized Onions: 2 Tbsp. unsalted butter 3 cups thinly sliced onions (red or yellow) 1 tsp. sugar ...

"Spring is sooner recognized by plants than by men." ~ Chinese Proverb Pussy Willow ( Photoshop fun) _____________ ROAST LEG of LAMB with TARRAGON MINT BUTTER ~ Spring lamb basted with fresh herbs, garlic smashed potatoes, sautéed asparagus and carrots complete this delightful seasonal meal, perfect for Easter (adapted from Bon Appétit - April 2009) ________ Lamb: 1 6 1/2 lb. well-trimmed leg of lamb several 1-inch strips (very thin) orange peel 2 Tbsp. extra-virgin olive oil coarse salt and freshly ground pepper 2 cups dry red wine 1 cup low-salt chicken broth 1/3 cup lemon juice 2 tsp. finely grated orange peel tarragon and mint sprigs for garnish Lamb : Using small sharp knife, make 1-inch deep slits all over lamb. Insert 3 or 4 orange peel strips in each slit. Can do 1 day ahead (wrap in plastic and chill). Position rack in bottom third of oven and preheat to 450º. Heat oil in large skillet. Sprinkle lamb with coarse salt and pepper. Add lamb to skillet an...

"Bountiful Primroses, With outspread heart that needs the rough leaves' care." ~ George MacDonald (Wild Flowers) ~ Primrose Lane _______________________________ HERB CRUSTED LEG of LAMB ~ Delicious spring lamb recipe from FOOD & WINE (APRIL 2007). The unroasted , herb-rubbed lamb can be refrigerated overnight . ______ 7-8 pound bone-in leg of lamb (fat trimmed & room temperature) 6 Tbsp. fresh bread crumbs 6 Tbsp. unsalted butter 6 cloves minced garlic flat leaf Italian parsley 3 Tbsp. fresh thyme 3 Tbsp. chopped rosemary 2 Tbsp. fresh lemon juice coarse salt & freshly ground pepper 1/4 cup Dijon mustard Preheat oven to 325-degrees. In bowl, mix bread crumbs wit butter, garlic, parsley, thyme, rosemary and lemon juice. Season lamb all over with salt & pepper. Rub some of herb mixture on underside of lamb and set in roasting pan, fat side up. Spread mustard over top of lamb then pat remaining herb mixture over the top of the lamb. ...

"Poultry is for the cook what canvas is for the painter." ~ Brillat - Savarin ( http://en.wikipedia.org/wiki/Jean_Anthelme_Brillat-Savarin ) _____________________ FORTY-CLOVE GARLIC CHICKEN ~ a surprisingly mild, perfect 'end of winter' meal adapted from The Garlic Lovers' Cookbook created in Gilroy , The Garlic Capital of the World -- " ... the only town in America where you can marinate a steak just by hanging it out on the clothesline." (Will Rogers) === 1 plump chicken (a capon would be lovely) rinsed & patted dry 40 cloves of garlic 1/4 cup extra-virgin olive oil 4 stalks of celery and leaves 1 bunch of minced parsley 1 Tbsp. thyme 1 Tbsp. rosemary 1 lemon 2 bay leaves 1/2 cup dry white wine 1/4 cup vermouth coarse salt & freshly cracked pepper Sprinkle cavity of bird with lemon juice and half of herbs, salt & pepper. Stuff with celery, bay leaves and sliced lemon rind. Massage bird with 2 Tbsp. olive oil and remaining herbs, salt ...