Heartland Murmurs: An Autumnal Exhilaration of Symmetry

HEARTLAND MURMURS

An Autumnal Exhilaration of Symmetry

A facebook friend got me pondering fall. I recently came to the conclusion that, at least here in Wisconsin, the last month of each season is the best. Maybe it's the feeling that the worst is behind us because something mellower is already here and something very different is coming, very soon.

The last month of fall is bracketed by holidays. June at the end of spring is a relief from the coolness and a welcome opportunity for all sorts of outdoor adventures. March at the end of winter feels like your first pain free breath recovering from a hangover.

But the end of summer is particularly special for some reason. Somehow the feelings of sadness at the departure of the passing season and anticipation of the coming season are more acute when fall rolls around.

My friend exalts in the thrill of the seasons. I agree there is a certain heightened exhilaration induced by seasonal symmetry. This time of year we go from t-shirts and shorts to pants and hoodies, salads and garden veggies to root vegetables soups and stews, summer vacation to school year, and, of course the libational adjustment from the whites, vodka and gin, to the amber bourbons and scotch, color change of another sort. I wonder if football isn't some sort of contrived event designed to give us an outlet to celebrate and exalt in the thrill of the seasonal transition. If not, it certainly seems to have become so.

The extremes have relaxed, the cold of winter, dampness of spring, and heat of summer. So what's the extreme of fall, beauty maybe? That or there isn't one, and that too makes it special. Having attended a wedding recently I was reminded I have always considered fall more romantic than spring. Perhaps it's the allure of a form fitting sweater on the fairer sex, warm fires, blankets and all that. Both of my weddings were in the fall.

The canning is in process, freezers and pantries are being stocked and we savor the late harvest of zucchini, squash, and are blessed with a straggling tomato, unarguably the singular best thing August has to offer. Mentally we are not quite yet in hunkering down mode, because we don't have to be, but we know it's coming. For now though friends the seasonal extremes are in abeyance. Enjoy your fall.

Here is the recipe of wafting aromas I endured while writing this. I mean seriously, how can you possibly go wrong with any recipe that starts with bacon, includes beer, cheese, onions, and beef? Really?

Threshers Stew

(hat tip Savoring the Seasons of the Northern Heartland, Beth Dooley and Lucia Watson)

2 strips bacon

3 tablespoon butter

3 onions, peeled and sliced thin

pinch salt

2 pounds leans, boneless stew meat, or upgrade to sirloin tip if you please

vegetable oil for saute`ing

1 1/2 tablespoons all-purpose flour

1 (12 oz.) bottle strong dark beer

1/2 teaspoon salt

3 grinds fresh pepper (3? yeah right)

2 bay leaves

1 sprig thyme (I use 1/2 to 3/4 tsp dry)

2 sprigs parsley ( 1 to 2 tsp.dry)

1 quart dark stock (beef broth) Note: I never used even half of that when following this recipe to the letter. Any more than 2 cups makes it way too soupy in my book.

2 tablespoons good quality red wine vinegar

1 cup crumbled blue cheese for garnish

Fry bacon in heavy skillet to render the fat. Remove bacon, add butter, melt, add sliced onions with a pinch of salt and a sugar and caramelize (medium/low heat at least a half an hour, stir occasionally, you CANNOT hurry this step, relax, have one of the other beers. Like the name implies they have to be at least as dark as caramel before they are ready)

Meanwhile pull out your favorite stewing pot and saute beef chunks in the veggie oil until completely browned. Sprinkle with flour coat and stir. Add the beer and be sure to scrape up yummy bottom clingers. Add caramelized onions to the stew pot along with the herbs and salt. cover it all with dark stock, reduce heat and simmer about 1-1/2 hours stirring occasionally. prior to serving add the vinegar. Serve and bowls and top off with the blue cheese.

This, a good hearty bread, and green salad makes a great fall meal. Enjoy.