Mexican Braised Pumpkin with Pork #PumpkinWeek

Here it is the final day of Pumpkin Week.  Boy, that sure went fast.  So many terrific recipes in such a short amount of time.  I can't wait to try some of them.  I have been drooling all over my computer since this started.

On the final days of Pumpkin Week 2014, I shared some Pumpkin Spice Cookie Blossoms and a Pumpkin Pie Martini.  Last year, I finished off with these adorable Pot Pies served up in a Pumpkin Shell.

Today, I am sharing a recipe from one of my favorite chefs when I am looking to make Mexican, Rick Bayless. This recipe comes from Rick Bayless's Mexian Kitchen.  Rick's recipes contain a lot of steps because each sauce is homemade and fresh.  You can shorten the process, as I did here, by using store bought sauces or using sauces that you have made previously and canned.

In this instance, I used jarred tomatillo sauce instead of using the directions provided in the recipe and just deleted that step and those ingredients used in that step.  I used a pound of pork stew meat because this was served as a main course for our dinner one evening with a side of rice and corn tortillas.

This is a perfect recipe for those days when you want to relax and putt around in the kitchen.  I put an audible book on and started prepping.

Cut the tomatoes in half and put them under the broiler to char.

Peeling and cubing the pumpkin was the most difficult part of this recipe.

This recipe seems to be more involved than it actually is.

Season your pork and sear it up in olive oil using a heavy skillet.

Add the seared meat to the baking dish holding the pumpkin.

Cook up the onions in the same skillet scraping up any browned pieces stuck to the bottom.

Coarsely chop the tomatoes and add to the skillet along with any of the juices.

Pour in the salsa verde.

Bring to a boil, reduce heat and let simmer until thickened and reduced.

Pour the sauce over the pork and pumpkin.

Cover tightly with aluminum foil.

Bake until pork is tender and cooked through, about 45 minutes.

Remove foil and cook for another 15 minutes.

This stew had the perfect amount of heat for my liking.

All of the heat came from the salsa verde that I had purchased.

You can add more heat if desired or you can buy a milder salsa verde if you like less heat.

This made a very satisfying, healthy and hearty dinner.

Mexican Braised Pumpkin with Pork

adapted from Rick Bayless's Mexican Kitchen

2 med tomatoes, halved

1 T. olive oil

1 lb. pork stew meat, trimmed

1 med onion, thinly sliced

1 (11 oz) jar salsa verde or tomatilla cooking sauce

1/4 c. water

salt and sugar to taste

4 c. peeled and seeded pumpkin, cut into 3/4" dice

Place tomatoes in a heat proof baking pan and place under a hot broiler for 5 minutes per side, until charred. Cool and then roughly chop, collecting the juices. Set aside.

Place the pumpkin in a 9x9" baking pan.  Heat the olive oil over med high heat in a heavy skillet, I used cast iron.  Season the pork with salt and pepper and sear it in the hot oil until browned, about 10 minutes. Remove the pork, leaving any oil and drippings in the skillet, and nestle it in with the pumpkin.

Return the skillet to the heat  and add the onions.  Cook and stir the onions until soft and caramelized, about 10 minutes.  Add the tomatoes with their juices and the salsa verde to the skillet.  Bring to a boil, reduce the heat and simmer until thickened and reduced.  I let it cook while the oven preheated, about 15 minutes.  Stir in the water, taste and season with salt and sugar, if desired.

Pour the sauce over the pork and pumpkin.  Cover tightly with aluminum foil and bake in a preheated 400* oven for 45 minutes.  Remove the foil and bake for an additional 15 minutes. Print Recipe

Our Final Creations for #PumpkinWeek

• Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
• Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley 
• Kabak Tatlisi from Culinary Adventures with Camilla 
• Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
• Pumpkin Bread Pudding from A Kitchen Hoor's Adventures 
• Pumpkin Cheesecake Cream Puffs from Cooking With Carlee 
• Pumpkin Churros from The Redhead Baker 
• Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
• Gluten Free Pumpkin Cornbread from Feeding Big 
• Pumpkin Hummus from The Freshman Cook 
• Pumpkin Madeleines from Family Around The Table 
• Fall Festival Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
• Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
• Slow Cooker Pumpkin Spice Latte with Rum Chata from Hezzi-D's Books and Cooks
• Whipped Cinnamon Pumpkin Honey Butter from Making Miracles

Pumpkin Empanadas to Celebrate #PumpkinWeek

Welcome to day 4 of Pumpkin Week.  Thanks to Terri of Love and Confections, we will be sharing pumpkin recipes all week long.  This gives you the perfect opportunity to find a recipe that you will want to share with your family and friends over the Halloween and Thanksgiving Holidays.  Or just because it's Fall.  Or just because, like me, you love pumpkin!!

I love pumpkin so much that this is the third year that I have participated in this event.  Last year, on days 3 and 4, I shared a Pumpkin Yeast Bread and White Chocolate Pumpkin Mousse. In 2014, I made a wonderful Pumpkin Roll and a Pumpkin Custard Pie.  Two and half weeks worth of recipes and fun.  I am already looking forward to next year's Pumpkin Week!

I am actually sharing two recipes with you today because you need the first to make the second. However, the first recipe makes a very good dessert all on it's own. In fact, when I found this recipe in an old cookbook I own called "Mexican, Healthy Ways with a Favorite Cuisine" by Jane Milton, this recipe was written as a dessert with a little blurb to the side that it also makes great empanada filling.

Let's start right off with the Brown Sugar Pumpkin.

You start out by cutting up a small (1 1/2-2 lb) pumpkin into slices.  Leave on the peel but remove all seeds and as much membrane as possible.  Place into a heavy dutch oven and fill the openings with a good amount of brown sugar.  Sprinkle with ground cloves, throw in a couple of cinnamon sticks and some water being careful not to wash all the sugar to the bottom.  Cover and let cook on low for 30-45 minutes, until the pumpkin is tender and a syrup is formed.

I then removed the pumpkin to a shallow bowl to cool,  You only need 16 teaspoons of the pumpkin for the empanadas.  I am using the rest in another dessert but in the cookbook it showed this served up in slices, garnisehd with mint and thick yogurt.  It was beautiful.  I think if I were using it as a dessert, I would serve up the slices still warm, topped with a scoop of ice cream with a sprinkle of cinnamon sugar.  YUM!!

Okay, onto the Empanadas.

The recipe for this dough was found in the same cookbook and only slightly adapted.  Place flour and sugar in a large bowl.  Cut a stick of unsalted butter into small dice and add to the flour mixture. Using a pastry blender, cut the butter into the flour until the mixture resembles fine bread crumbs.  I would have normally used my food processor for this step but it is packed for the move.

Add an egg yolk to the mixture and stir to combine.  Add ice water, a Tablespoon at at time, stirring in the first couple of Tablespoons and then using your hands to combine the remaining Tablespoons until you are able to form the dough into a ball. Refrigerate while you remove the peels and mash up the cooled Brown Sugar Pumpkin.

Place the ball of dough onto a floured surface.  Allow to warm enough just to be pliable and roll the dough out as if rolling out pie dough.  Cut into 4" rounds, regathering and rerolling the dough as necessary.  I got 16 rounds from my dough.

Place the rounds on a baking sheet lined with parchment or a silicone baking mat.  Place a teaspoon of Brown Sugar Pumpkin in the center of each round.  Fold the dough over the filling and crimp the edges with a fork.  Bake in a preheated 400* oven for 15-20 minutes, until the pastry is golden brown.  Cool on a wire rack.

These empanadas are a great finish to a Fall Feast or a Mexican Fiesta.  They are like little pumpkin pies without all the eggs and cream.  I really liked that this recipe had you bake the empanadas instead of frying them.

These are perfect little hand pies with a rich, delicious filling wrapped up in a flaky golden crust. They are sure to be a hit with your family and friends.  Don't forget to scroll down and see the other wonderful pumpkin recipes being offered today.

Pumpkin Empanadas 

slightly adapted from Mexican by Jane Milton

For Brown Sugar Pumpkin:

1 small pumpkin (1 1/2- 2 lbs)

1 1/2 c. dark brown sugar

1/2 c. water

1 t. ground cloves

2 cinnamon sticks

Halve the pumpkin.  Remove seeds and as much membrane as possible.  Cut pumpkin into wedges and place in a heavy casserole or dutch oven.  Sprinkle with the brown sugar, filling the hollows created by the wedges.  Sprinkle with the cloves.  Pour water around the sides of the pumkin and place the cinnmon sticks in the hollow in the center.  Place onto low heat, cover and let simmer for 30-45 minutes, until pumpkin is tender and a syrup has formed.  Remove pumpkin wedges to a shallow bowl to cool. 

Note: If serving the pumpkin as dessert, place 2 slices into a shallow bowl and pour some hot syrup over it.  Top with Ice Cream and sprinkle with cinnamon sugar.

Print Recipe

For Empanadas:

2 1/2 c. flour

2 T. sugar

1 stick cold butter, diced

1 egg yolk, beaten

Ice Water

1/4 c. milk

16 t. of mashed Brown Sugar Pumpkin (recipe above)

Combine flour, sugar and butter in a large bowl. Cut in butter with a pastry blender until the texture of coarse bread crumbs.  Stir in the yolk and 2 Tablespoons of water.  Using your hands incorporate additional ice water, a Tablespoon at a time, until you can form the dough into a ball.

Place the ball onto a floured surface and roll out. Cut into 4" rounds, regathering and rerolling the pastry as needed to make 16 rounds.  Place the rounds onto a baking sheet that is covered with parchment or a silicone mat.  Place 1 teaspoon pumpkin onto each round.  Fold the rounds over the pumpkin and crimp edges with a fork.  Brush each empanada with a little milk and place in a preheted 400* oven for 15-20 minutes, until golden brown.  Cool on a wire rack.  Print Recipe

Print both Recipes together.

Day 4 Recipes

• Chocolate Chip Pumpkin Mug Cake from The Bitter Side of Sweet.
• Family Favorite Pumpkin Chocolate Chip Bread from Cooking With Carlee.
• No-Churn Pumpkin Spice Ice Cream from Love and Confections.
• Pumpkin Cinnamon Raisin Bread from The Redhead Baker.
• Pumpkin Coconut Curry with Chicken from Making Miracles.
• Pumpkin Donuts from Palatable Pastime.
• Pumpkin Empanadas from A Day in the Life on the Farm.
• Pumpkin Magic Bars from Hezzi-D's Books and Cooks.
• Pumpkin Seed Brittle from Gluten Free Crumbley.
• Sopa de Abobora from Culinary Adventures with Camilla.

I am celebrating #FoodieExtravaganza during #PumpkinWeek

Happy Wednesday Everyone.  Not  only is it Day #3 of  Pumpkin Week but it is also the first Wednesday of the month.  You know what that means.....yep, it is time for Foodie Extravaganza.

Pumpkin Week is the brainchild of Terri of Love and Confections.  Each Fall, Terri invites us to join her in a weeklong event in which we create and share recipes that contain pumpkin.  She plans this early enough so that our readers have time to find the perfect recipes for Halloween and Thanksgiving.  So far this week I have shared with you a Pumpkin Milkshake and a Ginger Pumpkin and Leek Soup.

Foodie Extravaganza is brought to you this month by Kathleen of  Fearlessly Creative Mammas who chose Chocolate as our theme.  Themes are chosen, each month, from The Nibble where you can find all the foods being honored with a holiday for that month. October has holidays for both Chocolate and Pumpkin so it worked out perfectly that Foodie Extravaganza fell during Pumpkin Week.

A while back my friends, Rob and Linda, gave me The Ghiradelli Chocolate Cookbook that they had bought for me while on a trip to San Francisco.  This cookbook is filled with the history of Ghiradelli, an Italian Chocolatier who emigrated to San Francisco in 1849.  It gives the history of chocolate and it gives tips on storing and using chocolate and even gives ideas on entertaining with chocolate. Choc-tail party anyone?

Of course, it is filled with great recipes as well.  Alas there were no recipes containing both pumpkin and chocolate but there was one for Chocolate and Peanut Butter Cheesecake Bars.  It didn't take long for me to make the leap to Chocolate and Pumpkin Cheesecake Bars.

I substituted pumpkin puree for the peanut butter but left everything else pretty much the same. You can click on the link for my recipe for pumpkin puree which freezes very well or you can use canned puree.  The recipe called for Sweet Ground Chocolate and Cocoa.  I couldn't find this product in my local grocers so I just used baking cocoa.

I started by making the crust, pressing it into a 9x13" baking pan and baking it until set.  While the crust was cooling, I made the pumpkin cheesecake filling, poured it over the crust and baked it for about 37 minutes.  I allowed the cheesecake to cool completely before melting the chocolate and frosting the cheesecake.

I cut my portions smaller than called for in the cookbook which called for scoring the chocolate to make 24 bars.  I scored mine to make 40 bars.

Make sure you scroll past the recipe to find links to the other Pumpkin Week and Foodie Extravaganza participants.  I am also linking up to Foodie Reads 2016 where like minded bloggers share their foodie books and inspiration.

Chocolate Pumpkin Cheesecake Bars
adapted from Ghiradelli Chocolate Cookbook

Crust:

8 sheets graham crackers, crumbled
1/3 c. baking cocoa
1 stick butter, melted
3 T. sugar

Cheesecake:

16 oz. Cream Cheese
1 c. sugar
1/2 c. pumpkin puree
3 T. flour
4 eggs
1/2 c. Half & Half
1 t. vanilla
2 oz. milk chocolate chips
1/2 t. coconut oil

Combine graham cracker crumbs, cocoa, sugar and butter.  Press evenly onto the bottom of a 9x13" baking pan.  Bake in a preheated 350* oven for 8 minutes. Remove from oven and place on a cooling rack, leaving oven on.

While crust cools, place the cream cheese, sugar, pumpkin and flour in the large bowl of a stand mixer.  Using the paddle attachment, beat at low speed until well combined.  Add the eggs, one at a time, beating well after each. Mix in the milk and vanilla.  Pour into the baking pan over the crust. Bake for 35-40 minutes, until just set.  Allow to cool completely.

When cheesecake is completely cooled, place the chocolate and coconut oil in a small bowl and microwave in 15 second increments, stirring after each, until melted and smooth.  Spread over the cheesecake and refrigerate for 10 minutes.  Remove from refrigerator and score the chocolate to make desired number of bars.  Return to the refrigerator for at least half an hour or until ready to serve. Print Recipe

More Pumpkin Week Recipes

• Autumn's Savory Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee.
• Bean Soup with Pumpkin and Zucchini from Feeding Big.
• Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm.
• Chocolate Hazelnut Swirl Pumpkin Muffins from Love and Confections.
• Gluten Free Pumpkin Pizza from Gluten Free Crumbley.
• Kadu Bouranee from Culinary Adventures with Camilla.
• Maple Pumpkin Butter from Cooking With Carlee.
• Pumpkin Bread Rolls from Making Miracles.
• Pumpkin Cornbread from A Kitchen Hoor's Adventures.
• Pumpkin Crepes from The Redhead Baker.
• Pumpkin Milkshake from Cindy's Recipes and Writings.
• Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch.
• Pumpkin Whoopie Pies from The Freshman Cook.
• Slow Cooker Pumpkin Chili from Palatable Pastime.
• Whipped Pumpkin Spice Honey Butter from Family Around The Table

More Chocolate Goodies

• Holy Mole Pork Stew from Culinary Adventures with Camilla
• Triple Chocolate and Cream Trifle from Fearlessly Creative Mammas
• 2 Kiss Cupcakes from Sneha's Recipe
• Chocolate Lovers Dream Cake from Cookin and Craftin
• Kahlua Chocolate Cake from Making Miracles
• Queen Anne Squares from Tara's Multicultural Table
• Hot Fudge Cheesecake Brownies from Cookaholic Wife
• Nutty Chocolate Fudge from Basic N Delicious
• Chocolate Blintzes from Sew You Think You Can Cook
• Chocolate Pumpkin Cheesecake Bars from A Day in the Life on the Farm
• Slow Cooker Chicken Mole from Caroline's Cooking
• Simple Chocolate Cake from Passion Kneaded
• Chocolate Rugelach from Hardly a Goddess
• Crispy Chocolate Surprise Balls from G'Gina's Kitchenette
• Marshmallow Turtle Bars from Food Lust People Love
• Gluten Free Chocolate Chip Banana Muffins from Not Too Shabby Gabby

If you are a blogger and would like to join Foodie Extravaganza and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Ginger Pumpkin Leek Soup for #PumpkinWeek

Yesterday I shared a post for a recipe that I made on September 22nd.  September 22nd was a hot and sunshiney day.  Just perfect for the Pumpkin Milkshakes that we enjoyed.  Two years ago, on the second day of Pumpkin Week, I shared Pumpkin Praline Pancakes.  Last year, day 2 brought you a heart healthy Pumpkin Chili.

The recipe I am sharing today was prepared on the 29th of September.  Boy, what a difference one week makes!! It is overcast and rainy with highs in the low 60's.  A perfect day for a warm, comforting bowl of soup.

This wonderful recipe is smooth and creamy.  Perfect to share with you on this 2nd day of Pumpkin Week  It contains not only pumpkin but leeks, sweet potatoes, blackbeans, garlic, ginger and cumin.  Is your mouth watering yet?

I adapted this recipe from The Fast Metabolism Diet Cookbook by Haylie Pomroy.  This is a Phase 1 friendly soup and when eaten with a slice of sprouted grain toast or sprouted grain tortilla makes a complete Phase 1 meal. You are allowed 2 full cups for a Phase 1 meal.

Ginger Pumpkin and Leek Soup
adapted from The Fast Metabolism Diet

1 lg. leek, halved, rinsed and thinly sliced
3 cloves garlic, minced
2 c. pumpkin puree
1 lg. sweet potato, baked, peeled and cut into chunks
3 mini or 1 large orange bell peppers, seeded and diced
6 c. vegetable or chicken stock ( I used a mixture of each)
1 (15 oz) can black beans, drained and rinsed
1 T. tamari
1/2 t. ground ginger
1/2 t. ground cumin
salt to taste
cilantro for garnish, if desired

Place the leeks and garlic in a non stick skillet over med heat.  Add 1/4 c. stock or water and cook until tender and liquid is cooked away.  Set aside.

Place the pumpkin, potato, peppers, stock, black beans, ginger and cumin in a large pot.  Place over med high heat and bring to a boil.  Reduce heat, add the leeks and simmer for 15-20 minutes.  Puree the soup using an immersion blender or putting it (in batches if necessary) into a regular blender until smooth.  Return to pot, taste and season with salt.  Rewarm gently.  Garnish each bowl with cilantro if desired. Print Recipe

Day 2 of Pumpkin Week

• Ginger Pumpkin Leek Soup from A Day in the Life on the Farm.
• Gluten Free Pumpkin Bread from Gluten Free Crumbley.
• Lula Na Morango from Culinary Adventures with Camilla.
• Old Fashioned Soft Pumpkin Cookies from Family Around The Table.
• Pumpkin Cinnamon Rolls from The Redhead Baker.
• Pumpkin Doughnut Holes from The Freshman Cook.
• Pumpkin Fudge from Palatable Pastime.
• Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles.
• Pumpkin Ooey Gooey Cake from Cooking With Carlee.
• Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake

Let's Celebrate Fall...#PumpkinWeek

I know it  is October 3rd when you are reading this post but I wrote it on September 22, the first day of Fall.  You wouldn't have known it to look outside.  The sun was shining, the sky was a bright beautiful blue and the temps were in th 80's.  It was an absolutely gorgeous day.

It may not look like Fall in this photo but there you are....Fair Haven, Michigan on September 22, 2016.  This will be the last fall in this house.  On Saturday we will be making the transition to our new home.  It is only 8 miles east of our current home so weather conditions should remain the same....of course, this is Michigan, so you never know.

I absolutely love Fall....the crisp air, the leaves crunching under foot, the beautiful colors, the apples, the bonfires, the pumpkins.....Oh the pumpkins!  Terri of Love and Confections is of a like mindset so each Fall she invites fellow bloggers to celebrate with her by posting their favorite pumpkin recipes in an event aptly named Pumpkin Week.

Nineteen Bloggers have signed up to share recipes all week long.  You will meet everybody today as today's post is mandatory.  Then you will see some or all of us each day as we share our very best recipes just in time for Halloween and Thanksgiving.  Do you love sweet recipes?  We've got em. Prefer savory?  Not a problem.  Perhaps you prefer drinks?  Grab your glass.  Whatever pumpkin recipe you have been looking for is bound to be found during this event.  So put your feet up, relax and get ready for a cozy afternoon perusing recipes.  I, personally, can't think of a better way to spend a crisp Fall day.

This is my 3rd year joining in this fun event.  On the first day of #PumpkinWeek2014 I shared a recipe for Macaroni with Kale and a Creamy Pumpkin Sauce.  The following year, for #PumpkinWeek2015, I kicked off the party with some Pumpkin Spice Muffins.  So having started with a savory and a sweet, I wanted to start off this week with a beverage.

As I alluded earlier in this post, the day I created this recipe was not crisp but on the warm side.  I didn't let that stop me though because pumpkin is just as good during hot weather.  Don't believe me? You will after you try this delicious Pumpkin Shake that I have to share.

This creamy smooth drink was perfect for the first day of Fall.  It was easy to prepare, using pumpkin puree that I had made last season and frozen.  You could always use canned pumpkin as well but I think you will be pleasantly surprised at how easy it is to make your own and how well it holds up in the freezer.  

This recipe makes 2 milkshakes but you can easily double or even triple it with great results. Don't forget to scroll past my recipe to see what pumpkiny goodness the others are sharing today.

Pumpkin Milkshake

2 c. vanilla ice cream

1/2 c. pumpkin puree

1/4 t. pumpkin pie spice

1 t. sugar

1 c. milk

Place all ingredients into a blender and blend to desired consistency.  Alternately, you can use an immersion (hand) blender to create this creamy drink. Print Recipe

More Fantastic Pumpkin Recipes

• Adorable Turkey Crust Pumpkin Pie from Kudos Kitchen by Renee.
• Amish Pumpkin Roll from Palatable Pastime.
• Double Pumpkin Gnocchi from Caroline's Cooking.
• Gigi's Spiced Pumpkin Pecan Bread from Family Around The Table.
• Healthy Pumpkin Oatmeal in the slow cooker from Feeding Big.
• Lisa's Pumpkin Soup from Cooking With Carlee.
• Mini Pumpkin Pecan Cheesecakes from The Crumby Cupcake.
• Pecan Pumpkin Cobbler from Hezzi-D's Books and Cooks.
• Pumpkin Bread from The Freshman Cook.
• Pumpkin Bread with Maple Glaze from Making Miracles.
• Pumpkin Brulee Tart from The Redhead Baker.
• Pumpkin Cookies with Butter Rum Icing from Grumpy's Honeybunch.
• Pumpkin Creme Brulee from Love and Confections.
• Pumpkin Glazed Bacon from Rants From My Crazy Kitchen.
• Pumpkin Laksa from Culinary Adventures with Camilla.
• Pumpkin Milkshake from A Day in the Life on the Farm
• Pumpkin Muffins from Cindy's Recipes and Writings.
• Pumpkin Pretzel Bites from A Kitchen Hoor's Adventures.
• Pumpkin Spice Affogato from The Bitter Side of Sweet.
• Pumpkin Spice Granola from The Chef Next Door.
• Spiced Pumpkin Cider from Gluten Free Crumbley

Celebrating OktoberFest with #SundaySupper

Cricket, of Cricket's Confections is hosting this month's Sunday Supper with the theme of Oktoberfest.  According to the invitation, Oktoberfest is the longest running festival in held each year in Bavaria, Germany.  It runs from mid September through the first weekend in October so we made it just in time.

When I signed up to join in the fun and add a recipe I wrote that I would be making a Warsteiner Fondue.  I wrote that because Warsteiner is my favorite beer and, as the name shows, is brewed in Germany.  Then I went into the refrigerator to pull out a Warsteiner.  I found Corona, Bud, Bud Light, Summer Shandy....even a Red Stripe, but alas, no Warsteiner.

So I ran up to the nearest grocery store which is still 20 minutes away and, of course, they didn't have any Warsteiner.  What they did have was a Samuel Adams Octoberfest beer. This beer is described as hearty and smooth with a deep flavor and complexity.  I bought that since, if not brewed in Germany, was at least brewed in the Bavarian style.  All this to say that my recipe name is now changed to Octoberfest Fondue.

I love serving fondues and normally place them in my miniature crockpot....but of course it is packed away, along with my fondue pot and my individual crocks that I use for soup and was my next choice.  I cannot wait to get this move over and have all my "stuff" available again.

I just placed it in a regular bowl and served it up with a side of  Chicken Sausage, Sweet Peppers, HoneyCrisp Apples and Soft Pretzels. This was a prelude to a light dinner of Chicken Noodle Soup. We enjoyed it with a stein of Octoberfest beer and toasted our German son, Max, who had given us these gorgeous steins when he lived here as an exchange student.

Octoberfest Fondue

1 c. Belgian Style Beer
1 clove garlic, peeled and smashed
4 oz. gruyere cheese, shredded
4 oz. gouda cheese. shreddded
juice from 1/4 lemon
2 t. honey dijon mustard
2 cooked chicken sausages, cut into bite sized rounds
1 apple, sliced and tossed in apple cider
2 large soft pretzels, cut into bite size pieces
3 miniature sweet peppers, cut into quarters

Place beer and garlic into a small saucepan over med heat.  Bring to a gentle boil.  Remove garlic clove and reduce heat to simmer.  Stir in the cheese, a handful at a time, stirring after each addition until cheese is completely melted.  Stir in the lemon juice and honey dijon mustard.  Pour into a fondue pot and serve with sausages, apple, pretzels, sweet peppers and/or your favorite dippers. Print Recipe

Let's look at what the others brought to our Oktoberfest!

Appetizers (Vorspeisen)

• German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
• German Potato Pancakes by The Crumby Cupcake
• Homemade Pretzels with Kids by Hardly A Goddess
• Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
• Latke and Sauerbraten Poutine by Monica’s Table
• Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
• Warsteiner Fondue by A Day in the Life on the Farm

Breakfast (Frühstück)

• German Apple Pancake by The Chef Next Door
• Peach Fritters by Pies and Plots

Condiments (Würze)

• Pickled Red Onions by What Smells So Good?
• Spicy Beer Mustard by Food Lust People Love

Dessert (Nachtisch)

• Apple Tart by That Skinny Chick Can Bake
• Kaiserschmarrn Recipe by Plated Cravings
• Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
• Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings

Main Dish (Hauptgericht)

• Bavarian Sausage & Cabbage Soup by Food Done Light
• Beef Goulash Recipe by Positively Stacey
• Beer Mac and Cheese by Moore or Less Cooking
• Berlin Potato Soup by My Imperfect Kitchen
• Bierocks by Mindy’s Cooking Obsession
• Bratwurst Sheet Pan Dinner by A Mind Full Mom
• Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
• How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
• Oktoberfest Beer Brats by Wholistic Woman
• Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
• Oktoberfest Fondue 3 Ways by Momma’s Meals
• Pork chops with Sauerkraut and Apples by Brunch-n-Bites
• Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
• Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
• Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere

Side Dish (Beigabe)

• Fried Potatoes German Style by My Life as a Cookbook
• German Potato Salad by Tramplingrose
• Ginger Beer Sauerkraut by Cricket's Confections
• Herbed Spaetzle by The Hungry Goddess
• Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
• Oktoberfest Potatoes by Hezzi-D’s Books and Cooks

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Family Fun, Fall Feasts, Phryne Fisher and Final Farewell

Family Fun:

We had a great day last Sunday.  We took our little Angel Face to the Renaissance Festival.

We got dressed in our Medieval Finery and off we went.  We stopped by the petting zoo and saw goats, sheep and donkeys.  We went on a big dragon swing but our Little Miss thought the best thing was the pony rides.  "YeeHaw"  she said to Grampy each time we walked past him.  When the ride wa over she gave her pony a hug and then cried like her heart was broken when she had to get off. We went and had some lunch.  Melody was ravenous and enjoyed her meal very much.  We didn't stay too much longer but long enough tht the moment we got into the car she was O. U. T. out like a light.

Fall Feasts:

I don't know if you stopped by to see me at all last week but I had joined in with about 20 other bloggers in an event called #AppleWeek.  We got together each day to share our favorite recipes containing apples.  There were some amazing recipes shared and I had a great time.  

I started with a Caramel Apple Martini, a delicious sweet ending to a busy day.  I thought I shouldn't have all sweets so on the second day I presented this crisp, tasty Chopped Apple Salad.  Of course, no apple celebration would be complete without a pie so I put together this Apple Pie Skillet. Sometimes you want something sweet and decadent but don't want to go off your eating program.  When those times hit you can relax and enjoy these scrumptious Apple and Nut Drop Cookies guilt free.

The Fall Feasting continues with Oktoberfest recipes tomorrow at #SundaySupper and #PumpkinWeek which starts on Monday.  Stay tuned.....they are sure to be great events.

Phryne Fisher:

I finished the second book of the Phryne Fisher series, Flying Too High, by Kerry Greenwood.  I was introduced to Phryne in the first book, Cocaine Blues.  In this second novel, Phryne finds herself embroiled in a murder investigation that is interuppted by a kidnapping of a young child.  Phryne, in her inimitable style, solves both of these crimes quite soundly while still finding time to dally with a handsome doctor.  This whole process concluded in only a couple of fun fillled, laugh out loud days.

If you are looking for an escape from your everyday doldrum life without leaving the house pick up a Phryne Fisher novel and dive in.

Final Farewell:

Our move date is next Saturday, October 8.  Only one more week so we will be busy packing and planning.  I am very excited about the move but I would be lying if I said I didn't occasionally suffer pangs of melancholy.

I am sharing the Weekly Menu for next week.  We will see how well I do sticking with it during this busy time.  At least I will have some idea of what I want to serve at the end of the day.  

Saturday

Chicken Noodle Soup

Sunday

Vegetable Stuffed Flank Steak

Mashed Red Skin Potatoes

Monday

Dinner at Church Meeting

Leftovers for Frank

Tuesday

Hungarian Pancake

Wednesday

Beef Pot Pie

Thursday

Pasta with Roasted Tomatoes

Friday

Out for dinner