The Autumnal Equinox

The autumnal equinox is a time of mysteries. On the 23(sometimes 22nd) of September, the night and day are equal in length. The sun rises directly in the east, and sets directly in the west. This holiday, although not technically rooted in antiquity, is an important day to celebrate the second harvest, and think on the preparations for the coming winter. When i say that there is no historical basis, i mean that all records of such celebrations are lost to us. When Paganism was being wiped out in this region of the world, texts were ruined, holy sites were destroyed and so much evidence of these ancient rituals and holidays was lost. However, when you consider that the solar and lunar cycles are the basis for the Celtic holiday calendar that we do know to exist, it is not too far fetched to assume that this equinox was one of great importance. It corresponds with the second harvest. Carrots, potatoes, onions, apples and pomegranates were commonly enjoyed at this sabbath. Barley and corn are also considered Mabon foods. It is a time to dine in elegant dress and lavish surroundings, a time to enjoy all of the returns of your hard work. Activities for the holiday include picking seeds, herbs, and fruit, making wine, and decorating the resting places of your loved ones. Walking in the woods, or hiking in the mountains offering libations to the trees is a nice simple way to honor the green god. The menu that i have put together is simple, but elegant. Less a party, more a reflective occasion, I have designed a menu that is suited for a sit down dinner. With Samhain on the horizon, you'll need the repose to ready yourself for the party ahead!

Menu:
Aperitif:
Homemade wine
Apple Pie (A delightful drink of Ren Faire origin!)

Sides:
Dauphinois potatoes
Wild baby greens with goat cheese and yogurt balsamic dressing.

Entree:
Beef Tenderloin with Pomegranate demi glace
Vegetarian option: Seared polenta cakes with roasted corn and Gruyere cream sauce

Desert:
Pomegranate Cheesecake
Pomegranate Cheesecake with white chocolate sauce

Directions:

Homemade wine:
13 (32 ounce) bottles white grape juice
1 1/2 gallons filtered water
7 1/2 cups sugar
1 package yeast
Special equipment: 5 gallon container, airlock stopper

Pour grape juice into 5-gallon container. Bring the water and sugar to a boil until sugar is melted. Let this mixture cool, you dont wanna kill the yeast! Pour into the container with the grape juice. Add 1 pkg yeast (activating beforehand is optional). Close the container with the airlock stopper. Allow to ferment for 3 weeks in the sanitized 5-gallon container. After 1 additional week, bottle.

Apple Pie:
4 Cups of unfiltered apple juice
4 Cups of Apple Brandy
2 cinnamon sticks
1 vanilla bean
3 cloves
the zest of one orange, in strips
1/4 stick of butter

Place all ingredients except the brandy in a slow cooker or dutch oven. allow to heat for at least 2 hours, 4 is best. you can serve this hot, adding the brandy at the end. Or, serve it chilled adding the brandy once the mix has cooled. We would make this mix, and fill our flasks pre-faire, and sip on this delicious apple drink all day and night. Sharing is always appropriate!

Dauphinois Potatoes:
1lb Yukon Gold Potatoes, whole, unpeeled
3 large white onions
sprig of thyme
5 C beef or veal stock
water
3 T butter
3 T olive oil
salt & pepper

In a large stock pot, place potatoes, stock, and enough water to just cover potatoes. Bring this to a boil and cook until fork tender. Allow the potatoes to cool and peel the skins off. You shouldn't need more than your hands for this, the skins will be loose after cooking. Slice the potatoes into 1/3 " rounds. Heat oil and butter in a large skillet, non stick is a good idea if you've got it. When the butter is just starting to turn brown, season the potatoes and place them into the skillet. Brown both sides until crisp. You may have to do a few batches. Once the potatoes are cooked, set them aside. In the same pan, adding oil if necessary, caramelize the onions with the thyme until they are soft and golden brown. Serve potatoes topped with caramelized onions.

Baby Greens with goat cheese and yogurt balsamic dressing
1/2 lb baby lettuce mix (any mix that you prefer [try spinach, arugula and baby romaine])
1 C fresh goat cheese, crumbled
1/4 C plain yogurt (Greek style yogurt works very well)
1/4 C Balsamic Vinegar
3 T agave nectar (honey works too!)
salt and pepper

Place greens in a large serving bowl and top with crumbled goat cheese. In a separate bowl, combine yogurt, vinegar, and agave. Add salt and pepper to your taste. If you prefer a sweeter dressing, leave out the salt all together. If you prefer the tangy, savory dressing, you can cut back on the agave and add a little more salt. Serve salad with the dressing on the side, in a bowl, or gravy boat.

Beef Tenderloin with Pomegranate Demi Glace
2-3 lb Beef tenderloin roast
1/4 cup Worcestershire sauce
1 tsp salt
1 tsp pepper
4 tbsp butter melted
1 clove garlic minced
Pomegranate demi glace:
2 Tablespoons butter
1/2 small onion
finely chopped
1/4 cup pomegranate puree
2 Tablespoon cornstarch
1 cup veal stock.

Preheat the oven to 420 degrees. In a mixing bowl, combine the Worcestershire sauce, salt, pepper, melted butter, and garlic. rub this mixture all over the roast. Roast the tenderloin in the oven for 20-25 minutes in an uncovered roasting pan, on the low rack. This first run on high heat is to form a nice crust on the outside of the roast. Reduce the temperature to 375 degrees and continue roasting for another 30-40 minutes for medium rare. Remove the tenderloin from the heat and let it rest for about 15 minutes to redistribute the juices and allow the meat to rise to the desired temperature.
Prepare the demi-glace by melting the butter over medium heat in a saucepan and sauteing onion until tender. Whisk together cornstarch and pomegranate puree to make slurry, and add to onion along with veal stock. Let simmer over medium heat until reduced by 1/3, stirring occasionally.

Seared polenta cakes with corn and gruyere cream sauce
1 tube of prepared polenta, sliced into 3/4" rounds
2C frozen corn kernels
1 C of heavy cream
1 C gruyere cheese - shredded
1 tsp chili powder
2 cloves of garlic, minced (i use a microplane or a fine zester to shred it. works great, and it doesnt bruise the garlic.)
1/2 red onion, sliced thin
1 C Panko (Japanese bread crumbs. Check the asian foods section at your supermarket)
1 T butter
olive oil
salt and pepper

Heat oil in a large, deep skillet. You want the oil to come about 1/4 inch up the sides of the pan. Season the polenta on both sides, and press both sides into the breadcrumbs. There should be enough moisture to bind the crumbs to the cakes. Fry the cakes on both sides until they are a deep golden brown. 3 - 4 minutes per side. drain them on paper towels, and keep them warm in a low oven. In another skillet place 1 T of butter, and 1 T of olive oil on med. heat. Coat the pan completely. Add corn. spread it out into a thin layer and leave it alone for a minute or two. When you can see that the corn is caramelized (turning brown) go ahead and stir it up. Add the garlic, onions, chili powder, and S&P. saute until the onions have softened. At this point, add the cream and the shredded cheese and stir until combined and the cheese melts. Serve the polenta topped with this delightful sauce. Garnish with scallions, or more cheese!!

Pomegranate Cheesecake
3 8oz. packages of cream cheese (try neufchatel cheese for a low-ER fat version)
3 eggs
1/2 cup of flour
1/2 C cream
1 C sugar
1 tsp vanilla extract -OR- 1 vanilla bean, split and the seeds removed for use.
1 T butter, melted
1/2 C pomegranate puree
1 1/2C graham cracker crumbs
1/2 C ground pine nuts
1/2 stick butter, melted
White Chocolate ganache:
1C of white chocolate chips
1C of cream

Pre heat oven to 325. Combine Pinenuts and graham crackers with 1/2 stick of melted butter. Press this mixture into the bottom of a spring form pan, making sure to bring the mixture slightly up the sides. Pop this in the oven and bake until golden. allow this to cool before filling. Lower oven to 300. In a mixer cream together sugar and cream cheese until smooth. add one egg at a time until blended. add cream, flour, vanilla, and butter. fold in puree to create a swirled look. Pour into spring form pan. Bake at 300 degrees in a water bath for about 1 hour, or until the center is no longer liquidy. It will jiggle a little in the center, but you dont want a liquid
appearance. For ganache, place white chocolate chips in a bowl. Heat cream until it is about to boil. Pour the cream over the chocolate and blend until chocolate melts. If you prefer a thinner sauce you can always add more hot cream. Enjoy!!!