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Cook up a taste of Autumn<br />
Welcome all to my favorite season!<br />
I think what excites me<br />
most about autumn is the season’s<br />
change.<br />
The air becomes crisp. The foliage becomes<br />
absolutely picturesque, revealing<br />
reds, oranges, and yellows that take your<br />
breath away. A whole new season of apple<br />
picking, corn mazes, football, and raking<br />
leaves into a giant pile only to take a diving<br />
leap into the center (mine and my father’s<br />
favorite fall activity). Yet oddly, with this<br />
whirlwind of new possibilities and endeavors,<br />
I fnd myself with the same standby fall<br />
recipes. This season, in honor of all of these<br />
glorious changes, I went in search of a few<br />
new dishes that captured autumn’s favors<br />
in an original, interesting way.<br />
Sweet plum jam and thyme bring this<br />
frst recipe into season. Plum glazed sausages<br />
are a tasty new addition to your autumn<br />
menu, perfect both for grilling at home and<br />
as an appetizer at the family bonfre.<br />
The second recipe takes advantage of<br />
the rich fall ingredient sorghum. Much like<br />
molasses, sorghum is a natural sweetener<br />
made by processing the juices extracted<br />
from the plant each year. Diferent from any<br />
cake or pie you’ve ever tasted, the delicious<br />
favors and texture of this Dutch sorghum<br />
cake will sweet talk you into autumn bliss.<br />
Plum Glazed Sausages<br />
3/4 cup plum preserves<br />
2 tablespoons balsamic vinegar<br />
2 teaspoons thyme<br />
1/4 teaspoon ground pepper<br />
2 pounds assorted fresh sausages (bratwurst,<br />
bockwurst, or weisswurst with<br />
chicken, pork or turkey sausage)<br />
Directions:<br />
Preheat grill to 300° to 350° (medium)<br />
heat. Simmer frst 4 ingredients in a small<br />
saucepan over low heat, stirring often, 5<br />
minutes; reserve half of mixture. Grill sausages,<br />
covered with grill lid, 10 to 12 minutes<br />
or until done, turning frequently and<br />
brushing with remaining half of plum mixture.<br />
Remove from heat; let stand 5 minutes.<br />
Serve with reserved plum mixture.<br />
Yields: 8 servings<br />
September/October <strong>2013</strong> • 16<br />
Dutch Sorghum Cake with<br />
Cofee Glaze<br />
1 cup sugar<br />
1 cup shortening<br />
1 cup sorghum syrup<br />
3 large eggs<br />
3 cups all-purpose four<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon ground ginger<br />
1 teaspoon ground cinnamon<br />
1 cup milk<br />
1 cup chopped pecans<br />
Cofee Glaze:<br />
1 cup powdered sugar<br />
2 tablespoons strong brewed cofee<br />
Directions:<br />
Preheat oven to 325 degrees. Beat<br />
sugar and shortening at medium<br />
speed with mixer until fufy. Stop<br />
mixer to add sorghum and eggs, then<br />
beat until blended. Combine four,<br />
baking soda, baking powder, ginger<br />
and cinnamon in a separate mixing<br />
bowl. While beating at lowest speed<br />
on mixer, gradually add four mixture<br />
and milk to sugar mixture. Stir<br />
in pecans. Spoon thick batter into a<br />
greased Bundt cake pan. Bake at 325<br />
degrees for 45 minutes or until a wooden<br />
pick inserted into the center of the cake<br />
comes out clean. Cool completely before<br />
turning cake from pan. Drizzle with Coffee<br />
Glaze.<br />
Yields: 12 servings<br />
Ali Wyman is a recent<br />
graduate of <strong>Indiana</strong> University<br />
Southeast. She lives for<br />
books, music and family.<br />
She thinks in our fast-paced<br />
lives, it’s nice to stop and<br />
enjoy life’s gifts. No gift<br />
means more to her than<br />
a good meal with loved<br />
ones. Ali can be reached at<br />
aliwyman@umail.iu.edu.
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