Autumn shows us how beautiful it is to let things go.
Ungkapan yang acap ditulis sebagai status di media sosial ketika Musim Gugur. Musim di mana daun-daun mengekspresikan dirinya sesuka hati menjadi warna yang tak lagi hijau, lalu jatuh. Berguguran. Bagaikan mengajarkan tentang kepekaan pada keseimbangan. Titik tengah. Antara berupaya dan mengikhlaskan. Antara tidak menyerah dan berdamai menerima. Musim yang teramat syahdu.
Pada Musim Gugur, bukan hanya tampilan pohon-pohon saja yang berganti. Buah-buahan dan sayuran pun mengalami peralihan. Apples, Cranberries, Figs, Grapes, Guava, Kumquats, Passion Fruit, Pears, Pomegranates adalah buah-buahan yang mudah didapat di Musim Gugur. Sedangkan sayur-sayurannya, antara lain Cabbage, Kale, Corn, Cauliflower, Arugula, Beets, Broccoli, Brussels Sprouts, Celery, Eggplant, Squash, Sweet Potatoes, Zucchini dan, tentu saja, Pumpkin.
Kesemuanya itu membuat menu dapur ikut berubah. Resep-resep gampang di bawah ini, barangkali, bisa menjadi inspirasi menyambut kehadiran Musim Gugur.
Corn Casserole
- 1 Can Cream Corn
- 1 Can Whole Kernel Corn (with liquid)
- 1 ½ Sticks Softened Butter or Margarine
- 2 Eggs, slightly whisked
- ½ teaspoon salt
- 1/3 Cup Milk
- 1 Box Cornmeal Muffin Mix
Mix all together with large spoon and dump into greased Casserole dish.
Warm entire thing in Microwave for 2-3 minutes until luke warm because the mix is too cold to bake right. Bake 350 degrees for 1 hour or when center rises some. Turn heat down after ½ hour to 325 degrees if in glass dish or it will be come too brown on bottom.
Casserole will be slightly brown when done.
Brussels Sprouts Au Gratin
- 500 gr / 1 lb Brussels Sprouts
- 40 g r/ 1 ½ oz Butter
- 40 gr / 1 ½ oz Flour
- 250 ml Milk
- Salt
- Nutmeg
- 150 gr / 6 oz Parmesan Cheese
- 50 gr / 2 oz Dry White Bread (without crust)
- 25 gr / 1 oz Butter (flaked)
Wash the Brussels Sprout and remove outer leaves. Boil until cooked, drain, and reserve cooking water. Make a creamy white sauce from the Butter, Flour, Milk and as much of the cooking water as required. Season with Salt and Nutmeg.
Grate the Parmesan Cheese. Remove 1/3 and stir into the sauce.
Grate the White Bread into the Parmesan in a bowl and mix.
Arrange the Brussels Sprouts in a shallow ovenproof dish, cover with the sauce and Cheese and Bread Crumb mixture and dot with Butter flakes.
Bake in a hot oven for about 20 minutes.
Cinnamon Biscuit
- 125 gr / 5 oz Softened Butter
- 60 gr / 2 ½ oz Sifted Icing Sugar
- 175 gr / 6 oz Flour
- 1 teaspoon Baking Powder
- 2 teaspoon Ground Cinnamon
Beat the Butter and Sugar until creamy.
Add the Flour, Baking Powder and Cinnamon and mix well.
Take the dough out and store it in a cool place for at least ½ hour.
Roll out the dough 3 mm in thick on a well- floured board. Cut out in 60 mm.
Place on a baking sheets lined with baking paper.
Bake for about 10 minutes at 180 degrees C.
Cool on the sheets.