The glass is half empty
People judge optimism by whether you say the glass is half empty or full. Sorry to break it to you, but today it is half empty, when it comes to time. Today is the Autumnal Equinox. It’s not a question of pessimism, it’s an immutable fact. The amount of sunlight will continue to decrease for the next few months. Of course, that depends where you are on the globe. If you’re in Australia or Brazil, it’s the opposite. If so: Hi! And, you have the right to say half full. But, for the rest of us, get ready for fewer hours of sunlight. Fans of night may beg to differ. The fact remains: The term equinox specifically refer to the Earth’s relation to the sun. We’re halfway between the longest and shortest day of the year. This doesn’t have to change your outlook. It does require facing facts and reality.
So, what does this mean? It’s not necessarily a bad thing. But, for most of us, it requires some foresight and planning. It’s time to put away the trappings of summer, and start layering. Let’s make sure we the snowblower is tuned up, the pool is winterized, and the leaf blower is ready for what the trees have in store. Leaf peppers love this time of year. So do manufacturers of Seasonal affective disorder ameliorative equipment. Because, like it or not, less sunlight does effect mood. It’s Billion dollar industry and growing. This is the downside of glass half full thinking, missing out on reality. The sun will set at 4:00, and you’re driving in the dark to a cold and empty apartment. At least you’ve got your health, right? Suck it up buttercup; things won’t get better until spring.
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So what if The glass is half empty
Yes, reality has a way about it. But, it doesn’t require submission. There are ways to deal with what’s coming. And, there are many positive things about the season upon us. Unfortunately, PSL has become one of those things. For fans of Pumpkin spice: A) what’s wrong with you, B) seriously… Meanwhile, there are plenty of good things, like actual pumpkins and squashes, Heartier meals and “comfort” food, Apples, Pears, root vegetables, and the preserved and pickled foods we look forward to every year. It’s time to worry less about the beach bod, and more about indoor activities, and, even winter sports. But, if you really miss the sun, we do have things called airplanes and boats that can take you to where the sun is. Dealing with shorter days and colder temperatures is a fact of life that even sparks inspiration.
There are plenty of things to enjoy about the season. The Druids knew this, cultures throughout history, despite various theologies all learned to embrace the changes as gifts or tests from various deities. That’s why people look at terms like equinox and solstice as some pagan or cult-like ritual. In reality, every religion is cult-like. Take the test, do you perform rituals like lighting candles for Hanukkah, Christmas, or Mawlid? Do your priests, rabbis, or Imams wear special ceremonial robes and other clothing? Do you refer to “sacred texts” and relics for “spiritual” inspiration? Congratulations, you’re in a cult. Unfortunately, the word cult suffers from glass half empty syndrome. Instead of demonizing, how about recognizing the commonality that binds us all together? All religions examine our place in the universe as equinox points out across the spectrum. They remind us, we’re insignificant, yet, important at the same time.
So, what kind of glass are you drinking from?
Jim Jones’s cult brought us the term: “drinking the Kool aid”. But, there are many other references to drinking and drinking implements throughout the history of religion and the world. Christians prize the chalice and grail representing the blood of the savior. Judaic tradition prizes the kiddush cup. Hindi share a kalash. Bhuddists cherish the eight cups. Muslims shun silver and gold drinking vessels. Ancient Greeks and Norse worshipers used animal horns as ceremonial drinking vessels. Are these all examples of deciding if the glass is half empty or full? They definitely all reflect the commonality across humanity. We all place significance on drinking and ritual. Whether it’s blessed water, wine, or blood, it’s all about recognizing we are all part of a larger universe. It’s important for us to recognize our simultaneous role as insignificant, and integral part of the greater whole.
And, what better time to take stock of who and what we are, when everything is, for all intents and purposes, roughly equal? With balanced days and nights, we see, clearly, what has been, and what is yet to come. Christian, Muslim, Jew, Buddhist, Hindu, or satanist? It doesn’t matter. Whatever you pray to, it’s all about one thing, our relation to the universe. Starting by understanding the relation of Earth to our sun is an important step toward that enlightenment. And, that is what equinox is about. It transcends ideology by presenting us with the greatest gift of all: reality. It doesn’t require faith, submission, supplication, sacrifice, or any of the other sins of religion. All it asks is empirical observation. Sometimes a glass can be half full and half empty at the same time.
So, how do we observe a half empty glass?
As mentioned above, north of the equator, we have a half empty glass. South, it’s half full. Isn’t that a perfect balance? It sounds like something we should embrace. Maybe that’s why so many religions celebrate holidays around this time of year. You can call the holiday whatever you want, and ascribe a particular saint or artifact to its meaning. But, it’s really a moment of enlightenment where all see things in roughly the same light. And, toward the poles of the Earth, they experience what their counterparts experience 6 months from now. At the equator, the center of the sun and Earth are in perfect alignment. This happens twice a year, with variations due to the tilt of the Earth and the elliptical path we rotate around the sun. So, yeah, it’s a big moment. Who and how you worship is irrelevant.
So, if ever there were a time to celebrate, it’s today. While the dates don’t exactly match up: Happy Rosh Hashanah, Yom Kippur, Nayrouz, Michaelmas, mabon, Mawlid, Navaratri, Oktoberfest, and most of all: happy Equinox! Time to prepare for the coming months, and embrace our place in the solar system, galaxy, and universe. Sustaining our life, and experiencing joy are on the docket for today. So, let’s do that the best way we know with food and drink, symbolic or not. Here are a few recipes to make your day wonderful. And, may all your glasses be half full (even though they are half empty).
Slainte!
Winter warmer Mulled Wine
Ingredients
- 1 quart Red Zinfandel Wine (may substitute other variety. But, avoid heavily oaked or high tannin wines)
- 2 Whole Clementines or tangerines may substitute oranges
- 4 3 inch cinnamon sticks
- 1 tsp Whole Cloves
- 1/2 cup Brown Sugar
- 1/2 Cup Honey
- 1 clove Nutmeg
- 1 Medium Apple
- 4 each Star Anise (optional)
- 1 each bay leaf (optional)
- 4 Large Seasonal Grapes for garnish
- Mixture of 1/2 and 1/2 sugar and cinnamon for rimming the glass
Instructions
- Cut the clementines in half. Cut the apple into eight wedges and remove the seeds. Place all ingredients except grapes and cinnamon sugar in a pot. Bring to a low simmer. Stir well until the sugar and honey melt into the liquid. Allow to steep for about 10 to 15 minutes until the flavors have had time to mull together.
- Dip the rims of Thick rimmed glasses, preferably mugs, in water to moisten enough to make the cinnamon sugar stick. Put the sugar mix in a plate and dip the wet rims into the sugar mix. make sure you get a nice sugar rim.
- Strain the wine into the rimmed glasses. Garnish with the clementines, apples, cinnamon sticks and grapes. If you can slit the fruits so they can hang on the edge of the glass, that is preferable. Drink while still warm.
Autumn Ale Steamed Mussels with Caramelized onion and Hot Peppers
Ingredients
- 2 Lb Mussels, cleaned and beards removed
- 1 Quart Julienne Sweet Onions
- Olive oil for cooking
- 2 Tbsp Fresh garlic, chopped
- 1/4 Cup Chopped fresh Jalapeno, Poblano, or Serrano Peppers
- 12 Oz New England Ale, Preferably something medium body.
- 2 Tbsp Chopped Fresh Thyme
- 1 each Fresh medium lemon
- 2 Oz Unsalted butter
- Salt and Pepper to taste
- Hearth Baked Bread to serve with the mussels
Instructions
- In a large pot, Heat the olive oil. Saute the onion and garlic over medium heat. Allow it to slowly caramelize. Stir occasionally. It should reach a point where it is sweet, lightly brown, and very soft. About 10 minutes over low to medium heat. You can turn the heat up a bit, but keep a closer eye on it.
- Add in the hot peppers, Thyme, and mussels, and stir. Then add the beer. Cover the pot and allow the mussels to steam in the beer for about a minute. The Mussels will open up. When all the mussels are open, remove them from the pot, into a serving bowl or bowls. Reduce the sauce in the pot by about 20 %. Then, whisk in the butter, and season with salt, pepper, and lemon juice. Pour the sauce over the mussels.
- Serve the mussels immediately. A nice sour dough bread or focaccia goes well and can sop up the extra sauce.
No Orange October Ale
Equipment
- Brewing equipment: carboy, Racking tun, boiling pot, strainers, tubes, bottles, bottle capper, etc.
Ingredients
- 1 Lb Viking Carabody Malt
- 1 Lb Goldpils Vienna Malt
- 1 Cup Moasaic Leaf hops
- 1.5 Cup Cascade Leaf Hops
- 9 Lb Golden Malt extract
- 1 oz centennial hop pellets
- 1 oz Cascades Hop pellets
- 1 oz Saphir hop pellets
- 1 Each Floc tablet or 1 oz Irish Moss
- 11.5 gr Safe ale T-58 Yeast
Instructions
- Sanitize all your equipment: Carboy, tubes, buckets, sparging bags, funnels, etc.
- Boil 3 gallons of water in an extra large pot. Place malts in a grain bag and simmer in the water over heat for 45 minutes. Then remove bag from the liquid.
- Stir in the malt extract and bring to a boil. Add in the mosaic leaf hops. Boil for 15 minutes. Then add the cascade hops and allow to boil for an additional 15 minutes. Stir as needed.
- After the leaf hops have spent their time add the saphir hop pellets and floc tablet. Continue boiling for 5 minutes. Then add the centennial and cascade pellets. Continue boiling for ten minutes.
- Place a straining/sparging bag in a 5 gallon racking bucket (preferably with a spigot). Line a large strainer with cheesecloth and place over the bucket. Strain the wort into the bucket. What the cheesecloth doesn't catch, the bag should.
- Once everything is strained out, transfer the liquid carefully to a carboy. Add cold water to bring the volume up to 5 1/2 gallons. Take your measurements at this time.
- Allow the liquid to cool to room temperature. Then pitch your yeast. Cover with a sanitized rubber stopper with a blow off tube attached. Put the end of the blow off tube into a container partially filled with water to catch any excess sediment. Place in a cool dry, and dark place, shielded from light.
- After 3 or 4 days, activity should stabilize. At this point, remove the blow off tube and put a sanitized air lock on top. Allow the yeast to do its work for another 10 to 12 more days. There should be very little activity after this period.
- After a couple weeks in the carboy, you can bottle or keg your beer. Carefully siphon out the liquid into a racking tun with a straining bag. Do not disturb the sediment in the bottom of the carboy. Again, be sure to sanitize all your equipment and bottles. Take your final readings at this point. ABV reading should be around 1. Inotial reading is around 8. Subtract the one for an estimated ABV of around 7%.
- Boil 1 cup of water and 1 cup priming sugar. You can use corn sugar, or cane sugar. Go a little lighter if using cane sugar. Whisk this into the beer. Then transfer to bottles or keg. Cap the bottles or seal the keg. Place in a cool dark place to do secondary fermentation. Allow to sit for about 2 more weeks.
- After 2 weeks, the secondary fermentation should be complete. Your ale is ready to drink. Chill and serve.Prost!
Truffled Grilled Eggplant Plank with Wild Mushroom Ragout Served with Caramelized Leek studded Cauliflower Puree and garlic Spinach Timbale
Ingredients
- For the Eggplant
- 1 Large Eggplant
- 1 tsp Chopped Fresh garlic
- 1 tsp Chopped Fresh Rosemary
- 1 tsp Chopped Fresh Thyme
- 1/2 cup Balsamic Vinegar
- Olive Oil
- salt and pepper to taste
- Truffle oil to Drizzle
- For Mushroom Ragout
- 2 Cups Assorted Wild Mushrooms, Cut in large chunks or slices
- 1/2 Cup Sliced Fresh Shallot
- 1/2 tsp Chopped Fresh Garlic
- 1/2 cup Sherry Wine
- 1/2 Cup vegetable stock (optional)
- 1 Cup Grape tomatoes cut in 1/2
- 2 Tbsp Fresh Basil, sliced
- Truffle oil to taste
- For Cauliflower Puree
- 2 Cup Fresh Cauliflower
- 2 Cup Yukon Gold Potato
- 1/2 Cup Fine Diced Leeks
- Salted Water to boil
- 1/4 Cup Coconut Oil
- Salt and Pepper to taste
- For Garlic Spinach Timbale:
- 1/2 Lb Fresh Spinach
- 1 tsp Chopped Fresh garlic
- 1/4 Cup Diced Sweet Onion
- 1/4 cup Diced Red Pepper
- olive oil for cooking
- Salt and Pepper to taste
Instructions
- Prepare the eggplant: Chop your garlic and herbs, toss with oil and vinegar, and season. Peel and slice the eggplant into 1/2 inch Thick Planks or rounds. marinate the eggplant for about an hour
- Make the Ragout: Heat olive oil in a pan over medium high heat. Saute the garlic and shallot until translucent. Add the mushrooms and cook until soft. Add the sherry and cook down until half the liquid is gone. Then add the tomatoes. Cook until they become soft, but don't fall apart. If the sauce looks a little dry, add a little vegetable stock. Season with salt and pepper, Add the basil and truffle oil at service time.
- Make the Cauliflower Puree: Boil the potatoes in salted water until slightly soft, drain well, toss in olive oil, and spread out on a sheet pan. Toss the cauliflower in olive oil, salt, and pepper. Place both in a preheated 400 degree oven. Cook until soft. In the meantime, heat some olive oil in a saute pan. Saute the leeks over medium heat until translucent. When the Cauliflower and potatoes are done, puree in a food processor, Add in half of the coconut oil. Check the consistency. If it is not too thin, add more coconut oil. Season the puree and fold in the leeks at the end. Keep warm until service or reheat when ready.
- make the spinach Timbale: Heat olive oil in a pan over medium high heat. Saute the onion and garlic until translucent. Add the peppers and spinach and cook them down stirring until the spinach becomes wilted and pliable. Season the mix, Then strain off extra liquid. Stuff the spinach and pack tightly into ramekins. Hold in a warming oven.
- Grill the eggplant over a preheated grille or grille pan. Cook until nice lines appear and the "steak" softens all the way through.
- Assemble the plate. Carefully spoon the Puree into the middle of the plate, maybe slightly off center. Prop the eggplant against or on top of the puree. Turn the spinach Timbale out onto the plate next to the eggplant. Top the eggplant with the ragout. Then, drizzle a little truffle oil on top of the eggplant and ragout. Serve hot.
Maple Bourbon Glazed Scallops with Celery Root and Yam Puree and Apple Slaw
Ingredients
- 1.5 # Large Scallops, muscle removed
- 1 Tbsp Chopped Fresh Thyme
- 1 Tbsp Chopped Fresh Parsley
- 1 Tbsp Chopped Fresh Ginger
- 1/2 Cup Bourbon or other type of Whiskey
- 2 Tbsp Lemon Juice
- 1 Cup Maple Syrup
- 1/4 Cup Unsalted Butter
- For Apple Slaw:
- 1 Large Gala Apple
- 1/4 Cup Shaved Red Onion
- 1/4 Cup Julienne Red Pepper
- 2 Tbsp Chives Cut into 1 inch Strips
- 1/4 Cup Maple Syrup
- 1/2 Cup Cider Vinegar
- 1 tsp Dijon Mustard
- 1/4 Cup Vegetable oil (Neutral)
- For Puree:
- 1 Lb Peeled Yams or sweet Potatoes
- 1 Lb Peeled Celery Root
- 1/4 Lb Butter, unsalted
- 1/4 Cup Honey
- Oil for Cooking
- Salt and Pepper to taste
Instructions
- Mix Ginger, Herbs, Maple, bourbon, lemon juice, and a little oil, salt and pepper. Marinate the scallops in this mix for about an hour.
- Peel and Cut Celery Root and Yams into 1 inch Pieces. Boil in salted water, in separate pans until soft (They cook at different rates). Drain both well. Place celery root in food processor. Pulse and mix until smooth, scraping down sides as needed. Add in the yams, continue processing until smooth and mixed well. Add in honey, butter, salt, and pepper. Place in a pan to reheat when needed.
- Make the slaw: Julienne the vegetables and apples into 1 inch strips. Mix the cider vinegar, dijon, maple, salt and pepper, drizzle in the oil while whisking until the dressing becomes emulsified. Mix all ingredients together. Set aside until needed.
- Heat a little oil in a saute pan over medium high heat. Remove the scallops from the marinade. Save the marinade. Sear the scallops about 2 minutes per side until golden brown. Add the marinade to the pan and cook another minute or two until the scallops are completely cooked. Remove the scallops and continue reducing the marinade until it becomes a glaze.
- Reheat the yam/celery root mix. Place on a plate. Top with the scallops. Brush or drizzle the glaze over the scallops. Then top with the slaw. Serve immediately.
Thyme Rubbed Venison Loin Wrapped in Poached Leeks with Wild Mushrooms and Sauternes scented Demi Glace Served on Grilled Polenta
Ingredients
- 1 Lb Trimmed venison Loin
- 1/4 Cup Chopped Fresh Thyme
- 1 tsp Chopped Fresh garlic
- 2 Tbsp Olive Oil
- 2 Tbsp Chopped Fresh parsley
- 1 Tbsp Chopped Fresh Sage
- Kosher salt and pepper to taste
- 12 each Strips of Fresh Leek Cut about 1 inch Wide and 4 inches Long. Use the Green Part for this.
- 2 Cups Sauternes Wine
- 1 Tbsp Chopped Fresh Shallot
- 1 Cup Assorted Wild Mushrooms Sliced Into small pieces.
- 3 Cups Veal or beef Stock
- For Polenta:
- 2 Cup Light Cream
- 1/4 cup Dry Polenta Meal
- 1/2 tsp Chopped Fresh Garlic
- kosher salt and Pepper to taste
- 2 Tbsp Unsalted Butter
- 2 Tbsp Grated parmesan Cheese
- 2 Tbsp Chopped Fresh Thyme
Instructions
- make a rub for the venison. Combine the fresh herbs with oil, salt, pepper, and garlic. Cut the Venison in 1 to 2 inch Wide Strips (Keep the loins long though). They should be about the size of a pork loin. Rub the mixture evenly on the venison. Refrigerate it for at least 2 hours.
- Make the Polenta: Bring the Cream and garlic to a boil in a heavy pot. Whisk in the polenta grain until it is smooth. Drop the heat down to low. Stir with a wooden spoon occasionally to prevent sticking and scorching. Allow to cook until relatively firm. Then fold in the Cheese and butter. Mix well. Allow the mix to dry a bit more. Remove from the heat and spread the polenta into a low sheet pan. Refrigerate it until it cools completely. Then, Cut it into either rounds , squares, diamonds or triangles about the size of a quarter for hors d'oeuvres or larger for plated. Mark the pieces on a hot grill or in a super hot saute pan with a coating of olive oil. Reserve them on a sheet pan for later.
- Make the sauce: Heat a little oil in a pot. Saute the shallots until translucent. Then add in the mushrooms. Stir occasionally. Allow them to soften and absorb the oil. Then, add 3/4 of the wine. Reduce the wine down to a glaze on the mushrooms. Then add the veal or beef stock. Simmer this and allow it to reduce to half the volume. It should be thick. If not, continue reducing until it coats the back of a spoon. Season and set aside.
- Poach the Leeks. Heat the rest of the wine in an equal amount of salted water. Bring to a boil. Place the leeks in the boil. Allow them to wilt, but maintain some integrity and vibrant color. You want them to bend easily, but not fall apart. Coll them quickly to stop cooking.
- Cook the venison Loin. Heat a saute pan over medium high heat. Place the venison in the pan and sear heavily, about 2 minutes per side. Cook all sides evenly. Use a meat thermometer to check the internal temperature. You want it to be about 120 degrees. Remove from the heat and allow to cool.
- When the Venison is cool. Slice It into Pieces about 1 to 2 bites in size. Wrap each piece in leeks.
- Reheat the Polenta in a 350 degree oven until fully warmed. Heat the sauce. Then Heat a little olive oil over high heat in a saute pan. Carefully place the venison packets in the pan to heat. Cook about 30 seconds . Then Place the Polenta rounds on individual plates or a serving platter. Top with the Venison Packets and a little sauce. Be sure to get some mushrooms on each. Serve hot.