Southern Indiana Living SeptOct 2013

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

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